Posted on behalf of new member Ludi.
I miss some French cheeses that is why I'm starting to learn how to make them. I have to experiment first on classic and rather easy cheeses before starting more tricky ones. I'm desperate to find the recipe for a favorite one: Concaillote that has to be eaten with a spoon.
http://en.wikipedia.org/wiki/Cancoillotte (http://en.wikipedia.org/wiki/Cancoillotte)
Would you have any detailed recipe for it? Desperate here ;-)
Thank you so much for your help . . . Ludi
I found this on the web, I hope it will help you.
http://fromagium.typepad.com/caseophile/2008/01/la-cancoillotte.html (http://fromagium.typepad.com/caseophile/2008/01/la-cancoillotte.html)
I am very interested in this recipe also.
I tried to make some following general information available on the internet. The resulting cheese smelled delicious but when I tasted it, it was "blah"...horrible... I still shudder when I think about it. :-\
Reading the description morfeo posted, it sounds like this cheese require clabber ("metton"). As I understand it clabber can only be made from Raw milk. So that seems like a prerequisite to making this cheese.
Quoting from this excellent book (https://cheeseforum.org/forum/index.php/topic,169.0.html):
QuoteCancoillotte/Metton
A cheese called Metton, of which both artisanal and industriel versions are produced, is used to make Cancoillotte. The Metton is made from skimmed milk, which is coagulated, thinly cut, and heated to a maximum of 140F, pressed, pounded, and then ripened for a few days. Cancoillotte is made by melting the Metton in a little water or milk over a low heat and adding salt and butter. Hot of cold the Cancoillotte is spread on bread and eaten for breakfast or as a snack, sometimes with vegetables or meat. It is sold in containers, plain, with butter, garlic, or white wine. The taste is simple. La Cancoillotte is a popular food in the French Comté.
It shows a picture of granular dryish Metton curds and a picture of manufactured yogurt or margarine type plastic container labelled Cancoillotte Super Beurre with the contents looking like white yogurt and says the consistency is of liquid honey. It also says it is cow's milk based and comes from the Franche-Comté region of France.
Also says it is paired with Cotes du Jura or Bourgogne Passetoutgrains wine.
Sorry, no details on how coagulated and I have never heard of pounding a cheese.
If metton is clabber, then it is the natural process of raw milk thickening as it is allowed to set up at room temperature.
Quote from: MrsKK on November 20, 2010, 01:16:52 PM
If metton is clabber, then it is the natural process of raw milk thickening as it is allowed to set up at room temperature.
Karen I'm glad you chimed in here. If you click on the link Morfeo provided, you will see the description of metton. I'm curious to hear from an expert whether that is in fact clabber or not. Whenever you have time.