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cheese curds from Franche Comté

Cancoillotte au marché de Besançon en Franche Comté

Skimmed curds of cow’s milk called metton are used to make cancoillotte, the Franche Comté version of aligot.

As the metton is melting, it’s mixed with milk, water, butter, garlic, salt and pepper, and possibly wine, mushrooms and/or herbs, and poured into a bowl, to eat with toast or boiled potatoes.

Bourgogne-Franche Comté

Cheese and dairy

Text © Dana Facaros

Image by Arnaud 25