📝 About This Recipe
Hailing from the rugged Jura mountains of Eastern France, Cancoillotte is one of the world's oldest and leanest cheeses, known for its distinctively runny, velvet-like texture. This 'Cancoillotte Chaude' transforms the humble fermented metton curd into a luxurious, garlic-infused molten dip that is both soul-warming and surprisingly light. It is a convivial masterpiece of French terroir, perfect for sharing around a wooden table with friends and plenty of crusty bread.
🥗 Ingredients
The Cheese Base
- 250 grams Metton (Cancoillotte Curds) (crumbled into small pieces)
- 150 ml Water (can substitute with whey for more tang)
- 50 grams Unsalted Butter (high-quality European style preferred)
Aromatics and Flavoring
- 2 pieces Garlic Cloves (finely minced or pressed)
- 2 tablespoons Dry White Wine (Vin Jaune or Savagnin) (adds authentic Jura acidity)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Ground White Pepper (keeps the color pristine)
- 1 pinch Nutmeg (freshly grated)
For Serving (The Accompaniments)
- 500 grams Fingerling Potatoes (boiled in salted water until tender)
- 1 loaf Artisanal Baguette (sliced into thick rounds)
- 200 grams Morteau Sausage or Smoked Ham (sliced and lightly seared)
- 1 handful Cornichons (for acidity and crunch)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing your 'mise en place'. If using raw metton curds, ensure they are crumbled into very small, uniform pieces to ensure even melting.
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2
In a heavy-bottomed saucepan or a traditional earthenware 'caquelon', combine the crumbled metton and the water (or whey).
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3
Place the pan over low heat. It is crucial to melt the cheese slowly; if the heat is too high, the proteins will toughen and the texture will become grainy.
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4
Stir the mixture constantly with a wooden spoon. As the metton absorbs the liquid, it will begin to soften and turn into a thick, translucent paste.
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5
Once the mixture is mostly smooth (usually after 8-10 minutes), add the butter one small cube at a time, stirring vigorously to emulsify.
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6
Add the minced garlic and the white wine. The wine should be stirred in slowly to prevent the cheese from breaking.
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7
Season with sea salt, white pepper, and a fresh grating of nutmeg. Taste as you go—the metton is naturally salty, so be cautious.
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8
Continue to cook for another 5 minutes, stirring until the Cancoillotte is completely smooth, glossy, and has a 'ribbon' consistency when lifted with the spoon.
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9
While the cheese finishes, ensure your boiled potatoes and Morteau sausages are hot and ready for serving.
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10
If the mixture appears too thick, whisk in an extra tablespoon of warm water or wine until the desired fluidity is reached.
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11
Pour the molten cheese into a warmed ceramic bowl or keep it in the caquelon to maintain its temperature.
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12
Garnish with a sprinkle of fresh chives and serve immediately while the cheese is at its most fluid and aromatic.
💡 Chef's Tips
Always use low heat; boiling the Cancoillotte will ruin its delicate, silky texture. If you cannot find raw metton, you can buy pre-made Cancoillotte in a jar and gently heat it with a splash of wine and garlic. For an extra-smooth finish, use an immersion blender for 30 seconds once the cheese is fully melted. If the cheese becomes too stringy, it likely needs a touch more liquid (water or wine) to help the proteins relax. Leftovers can be refrigerated; the cheese will firm up into a spreadable paste that is delicious cold on toast.
🍽️ Serving Suggestions
Pair with a crisp white wine from the Jura region, such as a Chardonnay or a Savagnin. Serve alongside a platter of Bresaola, Prosciutto, or traditional Morteau sausage. A side of fresh green salad with a sharp Dijon vinaigrette helps cut through the richness of the cheese. Dip steamed cauliflower or broccoli florets for a lighter, gluten-free alternative to bread. Pour generously over a bed of warm, sliced potatoes and top with cracked black pepper.