Cancoillotte

Cooking cheese is a sour milk cheese, which has by the addition of sodium hydroxide and heating a permanent viscous, spreadable consistency.

To prepare curd is drained for several hours, mixed with soda and after a rest period of each recipe one hour to several days (although he will eventually glassy ) heated with stirring (not above 42 ° C ) until it liquefies. The material is mixed with butter, cream and egg yolks and possibly also seasoned with salt and usually caraway. In industrial production, melting salts are often used to ensure a lasting spreadability of cheese. For particularly aromatic cooking cheese hand cheese, Limburger cheese or the like may be used instead of several days ripened curd. To this end, the mature Harz is melted together with butter in a water bath and then stirred with cream and cottage cheese. Most often, the cooled cooked cheese then with or without the " music " ( pickled onions and oil, see also cheese with music ) or eaten on a slice of bread.