Misplaced Pages

Metton is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte. The traditional process to produce Cancoillotte with metton is to cook it in an earthenware pot with some water or milk, then to add salt and butter (garlic is an option).

References

1. "Atelier metton". paturagescomtois.com. Retrieved 2013-01-13.
2. "Cancoillotte". androuet.com. Retrieved 2013-01-13.
3. "Metton". French National Centre for Scientific Research. Retrieved 2013-01-13. Pâte dure, granuleuse, odorante, fabriquée en Franche-Comté, obtenue à partir de caillé de lait de vache écrémé et qu'on laisse fermenter en cave chaude jusqu'à ce qu'elle prenne une couleur jaune d'or, base de la préparation de la cancoillotte

External links

• text for the "La cancoillotte" song by Hubert-Félix Thiéfaine

This French cheese-related article is a stub. You can help Misplaced Pages by expanding it.

• v
• t
• e

• French cheeses
• Cow's-milk cheeses
• Culture of Franche-Comté
• Cheese stubs
• French cuisine stubs