Cancoillotte vs Cup Cheese
Cancoillotte
Facts
- Milk
- Cow
- Texture
- Soft
- Type
- Processed
- Rind
- No rind
- Country
- Luxembourg
Cancoillotte is a runny cow's milk cheese known in Luxembourg, where it is also called Kachkéis. The texture is closer to a thick sauce than to a slice you cut from a wheel. Makers melt a low-fat cheese called metton with liquid and a little butter, so the finished paste flows from a spoon. Garlic is common, and plain pots are common too. The flavor is mild, salty, and lightly tangy, with a buttery smell.
Cup Cheese
Facts
- Texture
- Soft
- Rind
- No rind
- Country
- United States
Cup cheese is a soft, spreadable cheese from the United States. It belongs to Pennsylvania Dutch cooking, where cooks pack the warm cheese into cups, and that cup is how the food got its name. The texture is thick and spoonable, closer to a savory spread than to a slice. A mild batch is gentle and a bit tangy. A sharp batch smells stronger and tastes more fermented.