Cancoillotte or Cancoyotte is a runny cheese made from meton cheese in the Franche-Comté region of France. Meton (metton) cheese is made using skimmed milk, which is coagulated, then heated, pressed, and then aged for a few days. Cancoillotte is made by melting a meton on a low heat in an earthenware pot with some water or milk and adding salt and butter (garlic is an option).
Cancoillotte is also produced in Lorraine and Luxembourg and called Kachkéis or Kochkäse, i.e. cook-cheese (in German). The name is related to the word "coille" taken from the Franc-Comtois verb cailler, which means milk without cream, resulting in a low-fat cheese. Cancoillotte is usually melted over a small flame with water or milk before the addition of salt or butter. This cheese is sold in containers with various flavours: plain, butter, garlic or wine. Cancoillotte can be eaten hot or cold, and it is a delicious spread on bread, vegetables or meat.