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Comté (French pronunciation:) is a French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France bordering Switzerland and sharing much of its cuisine. Comté has the highest production of all French Appellation d'origine contrôlée (AOC) cheeses, at around 65,000 tonnes (72,000 short tons) annually. [ 1 ]
In larger coopératives quantities of cheese produced may be relatively large, akin to some industriel producers (many may be classed as factory-made [5]). Industriel: factory-made cheese from milk sourced locally or regionally, perhaps all over France (depending on the AOC/PDO regulations for specific cheeses).
Cancoillotte or cancoyotte (French pronunciation: [kɑ̃kwajɔt] ⓘ or [kɑ̃kɔjɔt] ⓘ) is a runny French cheese made from metton cheese, and produced principally in Franche-Comté, [1] but also Lorraine and Luxembourg, where it is also called Kachkéis or Kochkäse in German (cooked cheese). It is a typical cheese in Franc-Comtois gastronomy.
Chanterelle Mushrooms with Comtè Cheese. Cauliflower Mac & Cheese. Char Siu Pork Buns. See all recipes. ... The 10 carry-on essentials that make for a first-class experience, according to pilots ...
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Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet.
The region has a large and lucrative cheese-making industry, with 40 million tonnes of cheese produced here each year, much of which is made by fruitières (traditional cheese dairies of Franche-Comté); for instance, Comté cheese comes from this region.
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).