Cancoillotte or Cancoyotte is made from cow's milk in Franche-Comté. It is also produced in Lorraine and Luxembourg and called as Kachkéis i.e. cook-cheese. The name is related to the word "coille" taken from franc-comtois verb cailler, which means milk without cream, resulting in a lower 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, with butter, garlic or wine. Cancoillotte can be eaten hot or cold, and it is a delicious spread on bread, vegetables or meat.