Cancoillotte vs Metton
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.
Metton
Facts
- Milk
- Cow
- Texture
- Hard
- Type
- Pressed
- Rind
- No rind
- Country
- France
Metton is a French cow's milk cheese made from skimmed milk. It is a dry pressed curd, pale and crumbly, with little fat and a quiet flavor. The cheese exists mainly so it can be melted into cancoillotte, the loose spoonable food that French cooks know better than the dry base. On its own, metton is firm and plain. It is not a bloomy soft cheese, and it is not a washed-rind cheese.