A dedicated workshop
for one of our region’s
finest products
The famous metton is made from skimmed milk and lactic cultures. We chose a lactic metton because we are convinced that it gives our cancoillotte the flavour once found in authentic cancoillottes.
A cancoillotte matured
to perfection
The metton is gently crushed and then matured in a warm room. This choice stems from our desire to give our cancoillotte a truly distinctive character: maturing is indeed a key stage in allowing the flavours to develop. The time spent in the maturing room therefore allows the curd to develop more intense and complex flavours. Once matured, it is in Pays de Clerval, in the Doubs, that we melt the curd together with butter and a little water to create the famous Fleuron des Gourmets cancoillotte!
PATURAGES COMTOIS
CHEESES
Light, full-flavoured, delicate: discover our local cheeses.
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