This cult cheese, formerly sung by Hubert-Félix Thiéfaine, comes from Franche-Comté. But, now distributed throughout France, it has its aficionados in the “four corners” of France. 

Delicious just like that on a toast of fresh or grilled bread, cancoillotte is famous for its low fat content (between 2 and 8%). And as she is also very comfortable in cooking, we enjoy without feeling guilty!

Cappuccino of corn salad with cancoillotte

For 6 persons. In a casserole, melt 30 g butter and fry 400 g lamb’s lettuce. Count for 3 minutes, then add 4 medium potatoes peeled and cut into pieces. Pour 1.5 liters of water (or broth of what you want, possibly based on dehydrated preparation). 

Bring to a boil and simmer for 30 minutes over low heat. When the soup is cooked, mix it with 200 g of crème fraîche, adjust the seasoning, then pour it into bowls. To the robot, whisk in 15 cl whipped cream very cold, incorporating little by little 6 tbsp. soup cancoillotte. In a fluted pipette bag, cover the bowls with chantilly cream soup. Serve immediately.

⋙ Chestnut cappuccino with scallops

Flammekueche with cancoillotte and morteau

For 4 to 6 people. Cook 1 Morteau sausage, 20 minutes in boiling salted water. Spread 300 g bread dough on the baking sheet covered with parchment paper. 

Mix in a salad bowl 15 cl thick cream and 15 cl cancoillotte. Add 2 tbsp. tablespoon of walnut oil and 1 tbsp. flour. Mix well, and spread the mixture over the dough. Preheat the oven to 210 ° C. (Th 7). On the dough, spread 200 g chopped onions and the sausage cut into thin slices. Bake for about 15 minutes and serve with chopped tarragon.

Endive gratin with cancoillotte

For 6 persons. Steam for 20 minutes, 6 endives. Grill 200 g small pieces of bacon in a frying pan without fat, with 150 g crushed hazelnuts. Put the endives in a buttered baking dish, add the bacon and hazelnuts. Cover with cancoillotte and brown for a few minutes under the grill.

Tagliatelle with morels, cancoillotte sauce

For 6 persons. Rehydrate 25 g dried morels in a bowl of hot water for 30 minutes. Drain them. In a frying pan, melt 20 g of butter, add the morels, fry them for 5 min, then pour 30 cl of broth of your choice (possibly based on dehydrated preparation) and 300 g of cancoillotte. 

Simmer on low heat. Meanwhile, cook 400 g tagliatelle with boiling salted water. Drain the pasta when they are al dente (about 10 minutes of cooking) and put them in the sauce. Mix well and serve.

Clafoutis with peas and cancoillotte

For 6 persons. In a bowl, whisk 4 eggs, 10 cl cream and 2 tbsp. flour. Add 150 g cancoillotte and 300 g shelled peas. Pour into a buttered baking tin, sprinkle with a few chopped chives, add a few slices of ham and bake for 15 to 20 minutes in the preheated oven at 200 ° C. (6/7).


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