Fromagerie Janin
Five generations of cheesemongers since 1885, now run by brothers Marc and Mathieu Janin; Marc is Meilleur Ouvrier de France 2015. Raw-milk cheeses ripened in its own cellars, plus wines, beers and spirits.
About Cancoillotte
A melted cheese from Franche-Comté, protected as an IGP since 2022. Skimmed cow's milk is first made into white metton, which is aged, then melted with water and butter into a semi-liquid, slightly sticky paste. It comes plain or flavoured with garlic, white wine, vin jaune, mushrooms or walnuts. It is eaten cold on bread or hot like a fondue, and holds less than 15 percent fat.
Made in: Former Franche-Comté (Doubs, Jura, Haute-Saône, Territoire de Belfort), parts of Ain and Saône-et-Loire, and neighbouring communes of Côte-d'Or, Haute-Marne and Vosges
On the plate
Recalls milk and butter with a faint yeasty note; the colour runs from cream to pale yellow. Flavoured pots add garlic, wine or nuts. Light and spreadable rather than rich.
Rind: none, eaten fresh
Wine and cheese
What to pour with Cancoillotte
Savagnin Jura
Local traditionCancoillotte is light, buttery and faintly yeasty, and savagnin's nutty character suits that. French Wikipedia says the Franche-Comté dish of cancoillotte with potatoes and sausage is eaten with Jura wines such as savagnin and vin jaune.
The grapes behind these winesSavagnin
From the source
Where to buy and taste it
Essencia
Cheese shop on place Notre-Dame in Poligny, run by Philippe Bouvret, under a barrel-shaped wooden ceiling. It sells Comté aged up to 33 months, regional cheeses, charcuterie and Jura wines.
Crèmerie Pianet Humbey
Family cheese shop since 1950 in Lons-le-Saunier with more than 150 cheeses from cow, goat and sheep milk, regional specialities made in house, and a vending machine outside. Open seven days.
Juramonts Comté Crèmerie
Shop in the centre of Poligny created in 1986 by the Juramonts union of Comté fruitières, selling the Comtés of its member dairies next to Morbier, Bleu de Gex and raclette.
Cheese experiences nearby
Maison du Comté
Interpretive centre on Comté in Poligny, in three buildings for the milk producers, cheesemakers and ageing cellars. Films, sensory games and interactive displays lead to a tasting of two Comtés.
Guided visit of the Juraflore Comté cellars
Guided walk through the Comté ageing cellars inside the Fort des Rousses, with a tasting of Comtés of different profiles at the end. Online reservation is compulsory.
Early visit of the Plasne fruitière
Morning visit of the Plasne cooperative: the workshop, the ageing cellars and a tasting of its Comté, Morbier and Tomme. Reservation is required; call the fruitière to book.
Routes du Comté
Network of farms, fruitières, ageing cellars and cheese museums that welcome visitors, with themed circuits on foot, by bike, car, ski, motorbike or motorhome. The Comté trade body that runs it is based in Poligny.
Open day at the Plasne fruitière
Once a year the Plasne fruitière opens to the public with guided visits of the factory, a local producers market and a fondue served on booking.
Lons-le-Saunier Thursday market
The main food market of Lons-le-Saunier, held on Thursday morning with cheese among the fresh and regional produce. Other stalls fill place du 11 Novembre all day, with a smaller producers market on Wednesday evenings.
Cancoillotte: questions
What is Cancoillotte made from?
Skimmed cow's milk turned into metton, which is melted with water and butter.
How is Cancoillotte eaten?
Cold on bread, or hot like a fondue with bread sticks, according to the Institut national de l'origine et de la qualité.
When did Cancoillotte become an IGP?
In 2022; INAO says it was recognised that year and French Wikipedia gives 20 May 2022.
Same cheeseboard
More cheeses from Jura
Plan the trip
Visit Cancoillotte country
Tastings and tours where it is made, and somewhere to stay.
Booking links go to our partners (GetYourGuide, Viator, Zen Hotels), who may pay us a commission. It never decides what we cover. Editorial standards.
Sources: protection register, www.inao.gouv.fr, fr.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.