Cancoillotte is low in fat, high in protein and – until recently – little known outside of a village in eastern France
At the cheesemakers in the village of Franois, eastern France, a stream of what looks like runny, beige gloop is being potted, packaged and dispatched for delivery as fast as it can be made. The freezer room, normally piled high with pallets of the product, is almost empty.
For what must be the first time in the history of cancoillotte – a cheese product that until recently was little known outside the eastern Franche-Comté – there was talk of a “rupture” in supplies, and an unprecedented shortage.
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