Cancoillotte maison à l'ail

Name: Cancoillotte maison à l'ail
Total time: 30 min
Yield: Serves 4
Cuisine: Franche-Comté
Ingredients: 400 g (14 oz) aged metton (Franche-Comté curd cheese); 150 ml (⅔ cup) water; 60 g (4 tbsp) salted butter; 1 clove pink garlic, crushed; 1 pinch of freshly ground pepper

Homemade garlic cancoillotte (melted cheese)

⏱ 30 minServes 4Medium260 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

400 g (14 oz)aged metton (Franche-Comté curd cheese)
150 ml (⅔ cup)water
60 g (2 oz)salted butter
1 clovepink garlic, crushed
1 pinchfreshly ground pepper

400 g (14 oz) aged metton (Franche-Comté curd cheese)
150 ml (⅔ cup) water
60 g (2 oz) salted butter
1 clove pink garlic, crushed
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very heavy saucepan (16 cm / 6 in)

1 wooden spoon

1 sterilized glass jar (500 ml / 1 pint)

03 — Method

Crumble the metton into the saucepan with the water and garlic and set over the lowest possible heat.
Melt for 20 minutes, stirring constantly with a wooden spoon. It goes lumpy before turning smooth.
Keep it below a simmer: if it boils it turns stringy and grainy for good.
Once smooth, stir in the salted butter piece by piece until glossy and pourable.
Remove the garlic, add pepper and pour into a sterilized jar. Keeps 1 week in the fridge.
Serve warm over steamed potatoes or Morteau sausage, or spooned onto toasted country bread.