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Cheese from Franche-Comté and neighbouring parts of eastern France
Skimmed cow milk is set into a white curd called metton, which is crumbled and ripened by yeasts for at least 12 hours at 20 °C or warmer. The ripened metton is then melted with water and butter into a runny, glossy cheese and packed hot, above 65 °C. Made in 6 steps over 12 h. The longest step, ripen the grains with yeasts, takes at least 12 h (INAO 2020) and runs at at least 20 °C (INAO 2020). Lactic cultures and Yeasts that ripen the crumbled metton do most of the fermenting.
| Main step | at least 12 hSet[canco-cdc-2020] | Ripen the grains with yeasts |
|---|---|---|
| Temperature | at least 20 °CSet[canco-cdc-2020] | Ripen the grains with yeasts |
| Acidity | pH up to 5.4Set[canco-cdc-2020] | Make white metton |
| Skimmed cow milk[canco-cdc-2020] | |
| Lactic cultures, with or without a coagulating enzyme · For "lactic" or "rennet" metton[canco-cdc-2020] | |
| Water · As liquid or steam; the finished cheese has at least 20 % dry matter[canco-cdc-2020] | |
| Butter · Finished cheese below 15 % fat by total weight[canco-cdc-2020] | |
| Up to 2 % of the finished product | Melting salts (citrates and phosphates) · Optional[canco-cdc-2020] |
| Salt · Optional[canco-cdc-2020] | |
| Up to 20 % in total | Flavourings · Garlic, herbs and spices up to 5 %; mushrooms and nuts up to 10 %; Jura wine, absinthe or kirsch up to 20 %[canco-cdc-2020] |
| Starter | lactic cultures for the metton; yeasts ripen it |
Total time across the recorded steps: 12 h
What changes: The cream is taken off the milk
Output: skimmed cow milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cancoillotte is a cheese cooked twice. A low-fat skim-milk curd ripens with yeasts and is then melted with butter and water into a spreadable, almost liquid cheese, so it is low in fat.
Packed hot, above 65 °C; kept cold, or at room temperature when the heat treatment allows it.
Every number is labelled with how it is known. How this atlas is made
A 1928 USDA bulletin lists "Canquillote, Cancoillotte, or Fromagère" of eastern France as a cooked cheese of the fromage fort kind.
