Cancoillotte cheese is also produced in Lorraine and Luxembourg and known as Kachkéis i.e. cook-cheese. Made of cow’s milk, Kachkéis cheese is a characteristic part of Franc-comtois cuisine. This lower fat cheese is usually taken on an open sandwich in Luxembourg and also they smear the sandwich with mustard. Often melted over a small flame with a water or milk before addition of salt or butter.