With the cold of winter, we often crave cheese dishes. To pamper yourself without weighing too much on the stomach, try the preparations with cancoillotte, the least caloric cheese on the market.
What is cancoillotte?
It is a Franche-Comté cheese, made from metton (skimmed curdled milk), water and a little butter. It has a very creamy, almost liquid consistency.
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It is potted plain or flavored, especially with garlic or white wine.
It has been PGI (Protected Geographical Indication) since 2022.
With a contribution from Approximately 120 Kcal per 100 g, cancoillotte is considered the least fatty cheese on the market. Its low fat volume simply comes from the butter that is added at the end of production.
How to use this cheese in recipes?
This cheese specialty can be eaten hot or cold.
It finds its place on the cheese platter and can be eaten directly on a slice of fresh or toasted bread.
Slightly warm, it deliciously covers steamed vegetables and sautéed potatoes.
It can also be incorporated into warm winter dishes, such as gratins. It also easily replaces other cheeses, if you want to prepare specialties based on light cheeses.
To try cancoillotte dishes, here are 9 recipe ideas to try this winter!
Brussel sprouts au gratin with cancoillotte For 4 people. Peel 4 potatoes. Cut them into pieces and rinse them. Wash 500 g of Brussels sprouts. Steam the vegetables (about 10 minutes for cabbage and 15 to 30 minutes for potatoes). Peel and press 1 clove of garlic. Mix the cooked vegetables with the garlic, then arrange everything in a baking dish. Heat the cancoillotte (natural or with garlic) and pour them over the vegetables. To mix everything. Optional: top with some grated Comté cheese. Bake the tray at 200°C for 30 minutes.
Grated carrots with cancoillotte For 4 people. Peel, rinse and cut 1 kg of carrots into pieces. Peel and chop 1 onion. Cook the carrots for 15 minutes in boiling water. Sauté the onions for 5 minutes (optional: add bacon strips). Then add the carrots and continue cooking for 5 minutes. Put the vegetables in a saucepan. Add 1 jar of cancoillotte and a little grated cheese. Cook the gratin for 10-12 minutes at 180°C.
Cancoillotte pasta For 4 people. Cook 400 g of pasta according to the time indicated on the package. Peel and chop 1 onion. Brown it in a pan with 200 g of pancetta strips (optional). Then add 4 tbsp. to s. of garlic cancoillotte and 2 tbsp. to s. light cream. Gently mix and heat everything. Add salt, pepper and a little fresh parsley. Stir the pasta into the sauce. Mix and serve.
Crozet au gratin with cancoillotte For 4 people. Cook 200 g of crozet in boiling salted water for 15 min. While cooking, peel and chop 1 onion. Put it back in the pan for a few minutes. Drain the crozets. Pour them into a baking dish with the onions and 145 g of cancoillotte. To mix everything. Bake the dish for 10 minutes under the grill. Serve with a vinegar salad.
Gratin of leeks with cancoillotte For 4 people. Wash and cut 3 leeks into strips. Peel and chop 1 shallot. Brown it in a pan for a few minutes, then add the leeks. Cook gently for about twenty minutes. In a bowl beat 2 eggs. Add 250 ml of milk, 120 g of cancoillotte, 1 tbsp. to s. corn starch (previously diluted in a little water), salt and pepper. Add the leeks to the preparation and mix everything together. Pour the mixture into muffin cups or a baking tray. Cook for 30-40 minutes at 180°C.
Salmon and cancoillotte pizza Spread the pizza dough on a wire rack. Distribute 90 g of cancoillotte on the dough. Add 60 g of strips of smoked salmon, 2 artichoke hearts cut into small pieces, a few capers, oregano, salt and pepper. Bake the pizza for 7 minutes at 250°C (or until cooked through).
Onion and cancoillotte quiche Pre-cook for 10 minutes a shortcrust pastry previously pierced and covered with baking paper and pearls (or legumes). Peel and chop 4 onions. Fry them in a pan for about ten minutes. Prepare the quiche mixture by mixing 4 eggs, 200 ml of milk (vegetable or animal), 1 tbsp. c. thyme, a pinch of nutmeg, salt and pepper. Add 100 g of garlic cancoillotte and mix again. Add the onions to the mixture, mix then pour the mixture over the dough. Bake the quiche in the oven for 40 minutes at 180°C.
Potatoes stuffed with cancoillotte For 4 people. Rinse 8 potatoes. Steam them for 12 minutes. Then cut them in 2, and hollow out their center. In a bowl, mix 120 g of cancoillotte (natural or with garlic), 100 g of diced white ham, the potato pulp, salt, pepper and fresh parsley. Add this filling to the potatoes. Bake for 12 minutes at 220°C.