Metton is a cheese specialty from Franche-Comté, used exclusively for the production of cancoillotte. It is made from skimmed cow's milk, curdled, then pressed, crumbled, and fermented in a warm cellar. This process results in a grainy paste, white to golden yellow, with a tangy taste and characteristic smell. Metton is not consumed as is, but melted with water, butter, and sometimes garlic to create the famous cancoillotte, an iconic melted cheese of the region. Its crumbly texture and subtle acidity are essential for achieving a creamy and flavorful cancoillotte. Although little known outside its region of origin, metton embodies ancestral know-how and an ingenious valorization of skimmed milk. This rustic product is a cornerstone of Franche-Comté gastronomy, passed down from generation to generation.
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