Metton is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte.[1][2][3] 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).
| Metton | |
|---|---|
| Country of origin | France |
| Region, town | Franche-Comté |
| Region | Franche-Comté |
| Source of milk | Cows |
References
edit- ^ "Atelier metton". paturagescomtois.com. Retrieved 2013-01-13.
- ^ "Cancoillotte". androuet.com. Retrieved 2013-01-13.
- ^ "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
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