This French cheese is made from skimmed milk, which is coagulated and heated to a maximum of 60 C. The rind is pressed and the cheese is left to ripen for a few days. Cancoillotte is made by melting the Metton in a little water or milk. Then just salt and butter are added. Cancoillotte can be eaten hot or cold, and it is delicious spread on bread with vegetables or meat. This cheese is sold in containers and there are various flavors: plain, with butter, garlic or wine.