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Cancoillotte
cheese curds from Franche Comté
Skimmed curds of cow’s milk called metton are used to make cancoillotte, the local version of aligot.
As the metton is melting, it’s mixed with milk, water, butter, garlic, salt and pepper, and possibly wine, mushrooms, herbs, and poured into a bowl, to eat with toast or boiled potatoes.
Text © Dana Facaros
Image by Arnaud 25