Cancoillotte Le Chat-Bo - 1
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Cancoillotte Nature

Tax included

Cancoillotte is a mild-tasting processed cheese made from cow's milk.

Cheese made from cow's milk.

Store at +4°C. Best before: 15 days


Les conseils du fromager

Tips from the cheese maker

To be enjoyed on toast or with smoked meats, Morteau sausage, Monbéliard. To be consumed quickly after opening.

*Waste reduction objective - Vacuum packing of products is left to the discretion of the cheese maker

  • Refrigerated transport between 0 and 4 degrees Refrigerated transport between 0 and 4 degrees
  • Free shipping from 75€ in France and from 120€ in Belgium and Spain Free shipping from 75€ in France and from 120€ in Belgium and Spain
  • Delivery in 24h - 48h Delivery in 24h - 48h
  • Competitive price! Competitive price!
  • Recyclable packaging! Recyclable packaging!

Cancoillotte or cancoillotte is a cheese speciality referring to a French processed cheese made mainly in Franche-Comté, but also in Lorraine and Luxembourg (where it is called Kachkéis).

It is made from curdled skimmed milk (metton). It is a typical cheese of the Franc-Comté cuisine.

It is a lean cheese (not an industrial product), with a fat content of 8 to 11% due to the butter added during the melting process.

During the Second World War, the sale of metton was free in France, as it did not contain any fat, whereas all other fatty products were subject to rationing.

The flavour of this cheese has evolved and two cancoillottes, one with a stronger taste, exist.cancoillotte is a cheese with a creamy and slightly liquid texture made from skimmed and curdled cow's milk. It is made by melting metton (skimmed cow's milk, curdled, pressed and then crumbled and fermented) in water (or milk) and then melting it with butter, packaged in jars of 30 g to 5 kg.

The name, attested since the end of the 19th century, comes from the coille, a Franc-Comtois derivative of the verb "to curdle", and thus designates the skimmed milk obtained after extraction of the cream, which makes it a very low-fat cheese (around 5%).

The metton (very fragrant hard grains the size of a hazelnut) is melted over a low heat in a little water or milk before adding salt. Cancoillotte is eaten hot or cold.

Hot, it is often associated with a Comtoise plate with potatoes and a Morteau sausage or a Montbéliard sausage. The "patate coyote", and more particularly the sausages served with it, are a typical Franc-Comtois speciality.

This dish is eaten in conjunction with vin jaune, and can be followed by a salade comtoise to keep the meal entirely traditional.

It is also used to make another Franche-Comté speciality: chicken with cancoillotte.

Cold, it is eaten with a spoon, alone or on a slice of bread, buttered or not, possibly accompanied by nuts and a Comtois wine. At room temperature, it is an extremely runny cheese which requires some precautions:

Cancoillotte is more suitable for domestic consumption at home than for a picnic, for example.

Le Chat-Bo

Data sheet

200 gr
Pasteurized whole cow's milk
11 %
All year round
Red Mondeuse
Gold Medal 2017

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3.5 /5

Based on 4 customer reviews

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Anonymous customer published the 01/01/2022 following an order made on 02/12/2021


Très bien

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Anonymous customer published the 22/10/2021 following an order made on 09/10/2021



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Anonymous customer published the 06/04/2020 following an order made on 27/03/2020


Impossible... pot éclaté !

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Anonymous customer published the 27/10/2017 following an order made on 12/10/2017


Toujours aussi bon chaud sur des pommes de terres

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