CANCOILLOTTE WITH YELLOW WINE
Made from a cheese called Meton
A cheese called Meton, of which both artisanal and industriel versions are produced, is used to make Cancoillotte. The Meton is made from skimmed milk, which is coagulated, thinly cut, and heated to a maximum of 60°C, pressed, pounded, and then ripened for a few days. Cancoillotte is made by melting the Meton in a little water or milk over a low heat and adding salt and butter.
Hot or cold, the Cancoillotte is spread on bread and eaten for breakfast or as a snack, sometimes with vegetables or meat. It's sold in containers and can be plain, or with butter, garlic or wine. The taste is simple.
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225 g (7.875 Ozs)
Description
- Weight: 225 g (7.875 Ozs)
- Refining: few days
- Cheese: Entire
- Milk: Cow
- Treatment: Processed cheese
- Dough: Soft pâte
- Season(s): Spring, Summer, Fall, Winter
Ingredients:
Curd skimmed milk. water, butter (milk), fine salt, sel de fonte : di, tri polyphosphate sodium.
Wine and cheese pairing
- YELLOW WINE: Côtes du Jura (Chardonnay, Savagnin grapes)
- RED WINE: Passetoutgrain (Pinot Noir, Gamay Noir grapes)
Nutritional values
- FOR 100G
- Energy (KJ): 665
- Energy (KCAL): 160
- Lipides (G): 12
- Saturated fat (G): 8
- Carbohydrate (G): 0.5
- Sugar (G): 0.5
- Proteins (G): 13
- Salt (G): 1.6
Allergens
- Allergens: Milk and derivatives Egg and by-products of the egg Nut