Cancoillotte à l’ail (IGP)法國康科佑特新鮮乳酪(大蒜)

口感層次：糊狀，質地柔軟，口感柔潤絲滑，淡雅的鹹奶油的味道，大蒜讓這一款Franche-Comté的特色乳酪帶有微妙的草原氣息和辛香的性格，適合三餐日常、下午茶、親友歡聚場合的乳酪板(cheese board) 享受。

賞味方式：冷食用湯匙單獨吃或是抹麵包就很美味。Franche-Comté地區的傳統吃法是選擇一支吉哈(Jura)葡萄酒Savagnin或vin jaune搭配馬鈴薯、香腸、沙拉享用。乳酪盤cheese board搭配全麥麵包、蘇打餅乾、堅果或水果。熱食也很美味，Franche-Comté餐廳都將其作為特色菜，適合三明治、漢堡、焗烤、鹹派、炸雞、義大利麵、披薩等料理，也適合與某些香料搭配，例如咖哩。適合搭配清爽帶果香味的氣泡酒、白葡萄酒讓賞味經驗更臻完美。

保存方法：請低溫2°C ~6 °C冷藏。開封後，用乾淨的湯匙取用，蓋好原廠盒以保護尚未食用的乳酪，避免降低口感影響風味或是水氣潮濕造成腐壞。

Cancoillotte à l’ail (IGP)

The Badoz cancoillotte is developed by a regional and family cheese dairy. This range of cancoillotte is made from quality ingredients (selected Metton, French butter, Jura wine, etc.). Each flavor is represented by a particular pot color which allows rapid and easy identification.

Badoz cancoillottes have a very smooth and regular texture while remaining light in fat. They have been rewarded by many medals since its creation in 2006.

Very tasty, this cheese specialty can be consumed cold (tartine) or hot in many recipes: brown or steam potatoes coated with cancoillotte, to bind and flavor your sauces.La Cancoillotte is a specialty of Franche-Comte obtained, by Fonte du Meton, a naturally light raw material in fat (curds of cow's milk and then refined).

The history of the Cancoillotte is very old, but it was from the 1920s that production and consumption really developed.