Uzbeks

The cream cheese or cancoyotte is a French cheese manufactured mainly in Franche-Comté, but also in Lorraine and with the Luxembourg (where it is also called kachkéis ), obtained starting from full-cream milk Caillé. It is a typical cheese of the inhabitant of Franche-Compt3e gastronomy.

Presentation

It is a small semi-fluid cheese with at-rest state containing cow's milk, with molten paste (the Metton) of an average weight of 200 grams.

The name, attested since the end of the 19th century, comes from the coille , derived inhabitant of Franche-Comté from the verb to curdle, and thus indicates the small milk obtained after extraction of the cream in milk, which in fact a cheese low in fat contents (about 5%). Sold in Franche-Comté in the form of grumeaux, it is molten with soft fire in a little water or milk before adding salt or butter and sometimes garlic. The good cream cheese is molten with much butter.

One finds it often already molten in the supermarkets, especially in the East of France, but almost in all the country. But also in the local dairymen with residence or on certain markets, like those of Vesoul or Besancon.

Caption

In the culinary Haute-Saône , Jean-Marie Garnier writes that the cream cheese would have appeared there is more than 2000 years whereas the area was still called the Séquanie. According to another version, it would have been born in a farm from Oyrières in Haute-Saône during the 16th century. In front of the absence of certainty, one is tiny room to suppose that the receipt was formed gradually not to have to throw too quickly curds.

For the Luxembourgers, it would have been brought by Spanish at the time of their occupation of Luxembourg. This cheese has an aspect if run that certain Luxemburgish likes to say that it is used to them to fix the wallpapers of their house.

Tasting

The cream cheese is tasted all the year and can be eaten hot or cold. It is excellent heat (melting thus) on potatoes with true a Saucisse of Morteau (another speciality typically inhabitant of Franche-Compt3e). One finds it out of pot, nature, aromatized with butter, garlic or the wine Jaune, etc

The natural cream cheese and with garlic have each one their partisans. The alternatives with the wine, with cumin or others are the commercial creations more recent and enough décriées by the purists.

In Luxembourg, the slices of bread with the Kachkéis are often consumed with mustard.

Nutritional values

Lipid S: 3,8%
Protid S: 18,3%
Sodium chloride: 2%
Glucid S: 0%
Cholesterol: 0,01%
Calorie S: 107 Calorie S for 100 G

A song pays homage to him

the Cream cheese of Hubert-Felix Thiéfaine

External bonds

Article on the cancoillote on the site cancoillotte.net
Poitrey Cheese dairy (located at Franois)
" The cream cheese facile" preparation of cream cheese starting from the metton (with photographs) and receipt of " The foam of cancoillotte".
Receipts containing Cream cheese

References

Jean-Marie Garnier, the culinary Haute-Saône

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