Cancoillotte

Cancoillotte

What it is

It begins as metton — the curd of the skimmed milk left after churning butter, pressed and given a few days to go sharp. Melted with water and salt it is a lean cheese, eight to twelve per cent fat, and most of that is the butter stirred back in at the end.

In the kitchen

Reheat it gently and never let it boil — above a simmer the metton grains separate and it turns stringy. A spoonful of the potato cooking water loosens it better than more butter.

Goes with

Potato Garlic Vin jaune Morteau sausage White wine vinegar Cumin Shallot Butter

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