Group · Dairy
Cancoillotte
Cancoillotte is a speciality of Franche-Comté made by melting metton, a lean, ripened curd, with water, butter and salt. Historically it was a way of using up leftovers, made with the skimmed milk left once the cream had gone to make butter.
On the nutrition side, and this is where it surprises: just 151 kcal per 100 g, with 13.6 g of protein and 10.5 g of fat. It provides 425 mg of phosphorus and 260 mg of calcium per 100 g. One point to watch: 1.73 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 151 kcal |
| Kilojoules | 629 kJ |
| Protein | 13,6 g |
| Carbohydrate | 0,5 g |
| Fat | 10,5 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Phosphorus425 mg61 %
- Calcium260 mg33 %
- Vitamin B20,31 mg22 %
- Vitamin B120,39 µg16 %
- Zinc1,4 mg14 %
- Iodine20 µg13 %
- Copper0,1 mg10 %
- Selenium4,5 µg8 %
See the other 12 nutrients
- Vitamin B10,08 mg7 %
- Vitamin B50,4 mg7 %
- Vitamin B912 µg6 %
- Vitamin D0,2 µg4 %
- Vitamin B30,49 mg3 %
- Potassium59 mg3 %
- Vitamin B60,04 mg3 %
- Magnesium8 mg2 %
- Omega-3 ALA0,04 g2 %
- Omega-6 LA0,17 g2 %
- Manganese0,02 mg1 %
- Iron0,13 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is by far the lightest cheese in this selection. 151 kcal per 100 g, against 342 for a raclette and 399 for a cheddar. Its origin explains everything: metton is made from skimmed milk, so the fat has already been removed.
It stands in for raclette, and that is no joke. Hot over potatoes, with cured meats, it makes a complete Franche-Comté meal for less than half the calories of raclette cheese. It is the most worthwhile swap in the whole family of dairy products.
13.6 g of protein for 151 kcal. This ratio puts it closer to fromage blanc than to a pressed cheese. It fills you up for what it costs you in calories.
Salt remains its weak point. 1.73 g per 100 g, and you put on a generous spoonful. Do not salt the potatoes that go with it: that is the only adjustment needed.
Plain, with garlic or with vin jaune. The flavoured versions add practically nothing in calories. It can be eaten cold with a spoon on bread, or hot, but never boiled, as it would split.
