French dairy flavors range from strong farmhouse notes to industrial varieties, while many industrial cheeses are described as savory hardened fat. Cancoillotte is presented as returning in popularity because microwaving it for about 30 seconds creates a cheese dip suitable for chips, bread, vegetables, and even spoons. It is described as low-fat in a basic form, with regional home versions in Franche-Comte enhanced using butter, white wine, vin jaune, or morel mushrooms. It is typically served dolloped on hot potatoes or smoked sausages. Flavored versions can include garlic or cumin, and even strawberries. The name is also noted for being difficult to spell until it became familiar through televised spelling competitions and supermarket popularity.
"So it's no surprise that cancoillotte is making a comeback! In Paris in my late 20s, every single night out (or in) started with an apero dinatoire (drinks and snacks). And cancoillotte was a staple. Why? Because if you microwavay it for 30 seconds, you get a great cheese dip for chips, bread, veggies, spoons. Cheap, tasty enough and quick. And now it's deemed healthy? I rest my case."
"Cancoillotte may be low-fat in its basic version, but at home in Franche-Comte it may be enhanced with butter, white wine, vin jaune or indeed morel mushrooms. Typically it is dolloped on to hot potatoes or smoked sausages. So worry not, there are still people in France who enjoy a hearty meal. But beware! Cancoillotte may come flavoured with garlic or cumin, but also with strawberries. Bon appetit!"
"I can't say that I've met any French people who are unable to pronounce cancoillotte, but certainly its spelling was a mystery for many until it became popular in supermarkets. In fact, in the 1980s, the word figured in one of Bernard Pivot's dictees nationales (national televised spelling competitions in the form of a dictated passage) and was one of the words used which beat many contestants. We certainly discovered it at that time thanks to the dictee, and it became a firm favourite in our family in the four decades we lived in a Paris suburb, whether poured over hot potatoes or spread on our tartines."
Read at www.theguardian.com
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