{"id":199912,"title":"Cancoillotte z dom\u00e1c\u00ed kuchyn\u011b","modified":"2026-10-31T18:01:59+01:00","plain":"Nejleh\u010d\u00ed taven\u00fd s\u00fdr ve Francii, p\u0159ipraven\u00fd z vyzr\u00e1l\u00e9ho s\u00fdra metton a trochy m\u00e1sla.\n\n\n\nCancoillotte pat\u0159\u00ed k recept\u016fm, kter\u00e9 ve Franche-Comt\u00e9 zn\u00e1 ka\u017ed\u00fd a jinde nikdo. Je to tekut\u00fd, lehce nakysl\u00fd taven\u00fd s\u00fdr, kter\u00fd se ma\u017ee na chl\u00e9b nebo se j\u00edm za tepla pol\u00e9vaj\u00ed brambory. S pouh\u00fdmi 120 kcal na 100 g je tak\u00e9 nejm\u00e9n\u011b tu\u010dn\u00fdm s\u00fdrem na s\u00fdrov\u00e9m prk\u00e9nku.\n\n\n\nDom\u00e1c\u00ed p\u0159\u00edprava nen\u00ed nijak slo\u017eit\u00e1. Pot\u0159ebujete metton, vyzr\u00e1lou s\u00fd\u0159eninu z odst\u0159ed\u011bn\u00e9ho ml\u00e9ka, vodu, m\u00e1slo a s\u016fl. V\u0161e se v hrnci pozvolna rozpust\u00ed p\u0159ibli\u017en\u011b za dvacet minut. V\u00fdsledek je chutn\u011bj\u0161\u00ed ne\u017e pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e1 verze a konzistenci si uprav\u00edte p\u0159esn\u011b podle sv\u00fdch p\u0159edstav.\n\n\n\nKdy\u017e u\u017e stoj\u00edte u plotny, vyzkou\u0161ejte tak\u00e9 moje prav\u00e9 americk\u00e9 cookies.\n\n\n\nCo je cancoillotte?\n\n\n\nCancoillotte je s\u00fdrov\u00e1 specialita z Franche-Comt\u00e9, kter\u00e1 se vyr\u00e1b\u00ed z odst\u0159ed\u011bn\u00e9ho kravsk\u00e9ho ml\u00e9ka. V roce 2022 z\u00edskala CHZO (chr\u00e1n\u011bn\u00e9 zem\u011bpisn\u00e9 ozna\u010den\u00ed). M\u00e1 polotekutou, t\u00e1hlou a lehce lepivou konzistenci. Chu\u0165 je jemn\u00e1, trochu nakysl\u00e1, s n\u00e1dechem soli.\n\n\n\nNejde o s\u00fdr v klasick\u00e9m slova smyslu. Vyr\u00e1b\u00ed se ve dvou f\u00e1z\u00edch: nejprve vznik\u00e1 metton (s\u00fd\u0159enina z odst\u0159ed\u011bn\u00e9ho ml\u00e9ka, kter\u00e1 se nech\u00e1v\u00e1 fermentovat), pot\u00e9 se tento metton tav\u00ed s vodou, m\u00e1slem a sol\u00ed. Pr\u00e1v\u011b druhou f\u00e1zi, taven\u00ed, si p\u0159iprav\u00edte doma.\n\n\n\nJ\u00ed se za studena na chlebu, tepl\u00e1 na brambor\u00e1ch nebo se pou\u017e\u00edv\u00e1 m\u00edsto smetany do zap\u00e9kan\u00fdch pokrm\u016f. Ve Franche-Comt\u00e9 je trojice klob\u00e1sa z Morteau + brambory + cancoillotte naprostou klasikou.\n\n\n\nOdkud cancoillotte poch\u00e1z\u00ed\n\n\n\nCancoillotte se ve Franche-Comt\u00e9 p\u0159ipravuje p\u0159inejmen\u0161\u00edm od 16. stolet\u00ed, pravd\u011bpodobn\u011b v\u0161ak mnohem d\u00e9le. N\u011bkter\u00e9 zdroje jej\u00ed p\u016fvod datuj\u00ed a\u017e 2 000 let do minulosti. Vznikla na statc\u00edch v Haute-Sa\u00f4ne, v okol\u00ed vesnice Oyri\u00e8res nedaleko Champlitte.\n\n\n\nTehdy hospodyn\u011b vyu\u017e\u00edvaly odst\u0159ed\u011bn\u00e9 ml\u00e9ko, kter\u00e9 zb\u00fdvalo po v\u00fdrob\u011b m\u00e1sla. M\u00edsto aby ho vylily, nechaly ho srazit, fermentovat a pot\u00e9 ho rozpustily s trochou vody a m\u00e1sla. Byl to s\u00fdr ze zbytk\u016f, \u201edom\u00e1c\u00ed s\u00fdr\u201c, jak se mu \u0159\u00edkalo. S\u00fdr chud\u00fdch.\n\n\n\nZa hranice Franche-Comt\u00e9 se cancoillotte dostala d\u00edky prvn\u00ed sv\u011btov\u00e9 v\u00e1lce. Laurent Raguin p\u0159i\u0161el s n\u00e1padem ji sterilovat a balit do poc\u00ednovan\u00fdch plechovek, aby poslou\u017eila jako strava pro voj\u00e1ky z Franche-Comt\u00e9 na front\u011b. Tak se zrodila pr\u016fmyslov\u00e1 v\u00fdroba.\n\n\n\nDal\u0161\u00ed s\u00fdrov\u00e1 klasika, kter\u00e1 p\u0159\u00edjemn\u011b zah\u0159eje: zape\u010den\u00e1 cibula\u010dka.\n\n\n\nHlavn\u00ed suroviny na cancoillotte\n\n\n\nSta\u010d\u00ed \u010dty\u0159i suroviny. Tento recept je skute\u010dn\u011b mimo\u0159\u00e1dn\u011b jednoduch\u00fd.\n\n\n\nMetton je z\u00e1kladem v\u0161eho. Jde o such\u00fd, zrnit\u00fd s\u00fdr z odst\u0159ed\u011bn\u00e9ho kravsk\u00e9ho ml\u00e9ka, kter\u00e9 se nech\u00e1 srazit, pot\u00e9 fermentovat a vyschnout. M\u00e1 v\u00fdrazn\u00fd pach, ale to je norm\u00e1ln\u00ed. Dobr\u00fd metton je dob\u0159e vyzr\u00e1l\u00fd, sv\u011btle \u017elut\u00fd a m\u00e1 drobivou konzistenci. Na tento recept ho pot\u0159ebujete 250 g.\n\n\n\nVoda (150 a\u017e 200 ml) slou\u017e\u00ed k rozpu\u0161t\u011bn\u00ed mettonu p\u0159i taven\u00ed. V n\u011bkter\u00fdch tradi\u010dn\u00edch receptech se polovina vody nahrazuje ml\u00e9kem pro pln\u011bj\u0161\u00ed konzistenci. Mno\u017estv\u00ed vody ur\u010duje v\u00fdslednou hustotu: m\u00e9n\u011b vody na hustou cancoillotte, v\u00edce na tekut\u011bj\u0161\u00ed verzi.\n\n\n\nM\u00e1slo (30 a\u017e 50 g) dod\u00e1v\u00e1 tuk a kr\u00e9movost. Bez n\u011bj by cancoillotte byla such\u00e1 a zrnit\u00e1.\n\n\n\nS\u016fl p\u0159id\u00e1vejte podle chuti a podle toho, jak slan\u00fd je metton. B\u011bhem taven\u00ed ochutn\u00e1vejte.\n\n\n\nKde ve Francii sehnat metton\n\n\n\nTo je na tomto receptu skute\u010dn\u011b to nejt\u011b\u017e\u0161\u00ed. Mimo Franche-Comt\u00e9 se metton nesh\u00e1n\u00ed snadno. V regionu Burgundsko-Franche-Comt\u00e9 ho najdete v reg\u00e1lech v\u011bt\u0161iny supermarket\u016f. Jinde je t\u0159eba trochu hledat.\n\n\n\nV supermarketech Carrefour a Intermarch\u00e9 nab\u00edzej\u00ed vyzr\u00e1l\u00fd metton (zna\u010dky Fromagerie Poitrey) k vyzvednut\u00ed autem i s doru\u010den\u00edm dom\u016f. Najdete ho v odd\u011blen\u00ed rozt\u00edrateln\u00fdch s\u00fdr\u016f. Ov\u011b\u0159te si dostupnost ve sv\u00e9 prodejn\u011b \u2014 z\u00e1soby se li\u0161\u00ed podle regionu.\n\n\n\nP\u0159es internet zas\u00edl\u00e1 n\u011bkolik s\u00fdr\u00e1ren z Franche-Comt\u00e9 zbo\u017e\u00ed po cel\u00e9 Francii: Fromagerie Benoit, Doubs Direct, Fromagerie Mauron nebo Fruiti\u00e8re des Coteaux de Seille. Metton vydr\u017e\u00ed v lednici n\u011bkolik t\u00fddn\u016f a velmi dob\u0159e sn\u00e1\u0161\u00ed zmrazen\u00ed.\n\n\n\nVarianty a ochucen\u00ed\n\n\n\nS \u010desnekem: v polovin\u011b va\u0159en\u00ed p\u0159idejte 2 nadrobno nakr\u00e1jen\u00e9 strou\u017eky \u010desneku. Jde o nejobl\u00edben\u011bj\u0161\u00ed variantu, kterou v supermarketech najdete nej\u010dast\u011bji.\n\n\n\nS b\u00edl\u00fdm nebo \u017elut\u00fdm v\u00ednem: \u010d\u00e1st vody nahra\u010fte b\u00edl\u00fdm v\u00ednem z Jury nebo \u017elut\u00fdm v\u00ednem. \u017dlut\u00e9 v\u00edno dod\u00e1 v\u00fdraznou o\u0159echovou chu\u0165. Po\u010d\u00edtejte s 50 ml v\u00edna na 100 ml vody.\n\n\n\nSe \u0161alotkou: ne\u017e p\u0159id\u00e1te metton a vodu, orestujte na m\u00e1sle jednu nadrobno nakr\u00e1jenou \u0161alotku. Existuj\u00ed tak\u00e9 varianty s \u0159\u00edmsk\u00fdm km\u00ednem, papri\u010dkou Espelette, medv\u011bd\u00edm \u010desnekem nebo vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\nD\u016fle\u017eit\u00e9 z\u00e1sady p\u0159\u00edpravy\n\n\n\nKl\u00ed\u010dov\u00e1 je teplota. Metton se tav\u00ed p\u0159i 80 a\u017e 90 \u00b0C. P\u0159i ni\u017e\u0161\u00ed teplot\u011b z\u016fst\u00e1v\u00e1 zrnit\u00fd. P\u0159i vy\u0161\u0161\u00ed m\u016f\u017ee z\u00edskat gumovou konzistenci.\n\n\n\nNe\u017e za\u010dnete, metton nastrouhejte nebo nakr\u00e1jejte na mal\u00e9 kousky. \u010c\u00edm jemn\u011bj\u0161\u00ed kousky, t\u00edm rychleji a rovnom\u011brn\u011bji se rozpust\u00ed. Po celou dobu taven\u00ed nep\u0159etr\u017eit\u011b m\u00edchejte, proto\u017ee se cancoillotte snadno p\u0159ichyt\u00e1v\u00e1 ke dnu hrnce.\n\n\n\nBez tavic\u00edch sol\u00ed nebude konzistence tak dokonale hladk\u00e1 jako u pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 verze. To je norm\u00e1ln\u00ed. Chu\u0165 bude lep\u0161\u00ed. Pokud chcete hlad\u0161\u00ed konzistenci, p\u0159idejte \u0161petku jedl\u00e9 sody (nejv\u00fd\u0161e 1 g).\n\n\n\nDom\u00e1c\u00ed cancoillotte vydr\u017e\u00ed v uzav\u0159en\u00e9 sklenici v lednici 5 a\u017e 7 dn\u00ed. P\u0159i chladnut\u00ed tuhne: sta\u010d\u00ed ji zvolna zah\u0159\u00e1t a znovu z\u00edsk\u00e1 tekutou konzistenci.\n\n\n\n\n\n\tDom\u00e1c\u00ed cancoillotte\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g vyzr\u00e1l\u00e9ho mettonu150-200 ml vody (nebo nap\u016fl vody a ml\u00e9ka)30-50 g m\u00e1slas\u016fl (podle chuti)\t\n\t\n\t\tMetton nastrouhejte nebo nakr\u00e1jejte na mal\u00e9 kousky, aby se snadn\u011bji rozpou\u0161t\u011bl.Do rendl\u00edku se siln\u00fdm dnem nalijte vodu (nebo sm\u011bs vody a ml\u00e9ka) a p\u0159idejte metton.Zah\u0159\u00edvejte na m\u00edrn\u00e9m ohni za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159e\u010dkou.Jakmile se metton za\u010dne rozpou\u0161t\u011bt, p\u0159idejte m\u00e1slo nakr\u00e1jen\u00e9 na kousky.M\u00edchejte d\u00e1l, dokud nevznikne hladk\u00e1 a stejnorod\u00e1 sm\u011bs. Teplota by m\u011bla dos\u00e1hnout 80-90 \u00b0C.Osolte podle chuti. B\u011bhem rozpou\u0161t\u011bn\u00ed ochutn\u00e1vejte \u2014 metton u\u017e n\u011bkdy b\u00fdv\u00e1 slan\u00fd.Jakmile je sm\u011bs tekut\u00e1 a stejnorod\u00e1, odstavte ji z ohn\u011b.Pod\u00e1vejte tepl\u00e9 na brambor\u00e1ch s klob\u00e1sou Morteau, nebo nechte vychladnout a ma\u017ete na chl\u00e9b.\t\n\t\n\t\tBez tavic\u00edch sol\u00ed m\u016f\u017ee b\u00fdt konzistence o n\u011bco m\u00e9n\u011b hladk\u00e1 ne\u017e u pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9 verze. Chu\u0165 ale bude lep\u0161\u00ed.\nPro \u010desnekovou variantu p\u0159idejte v polovin\u011b va\u0159en\u00ed 2 strou\u017eky \u010desneku nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky.\nCancoillotte vydr\u017e\u00ed v lednici 5-7 dn\u00ed. Zvolna ji zah\u0159ejte, aby byla op\u011bt tekut\u00e1.\nPro hlad\u0161\u00ed konzistenci p\u0159idejte spolu s vodou 1 g jedl\u00e9 sody.\n\t\n\t\n\t\tAccompagnement, Entr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199912"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199912\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/117820"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199912"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199912"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}