{"id":145497,"title":"Ev Yap\u0131m\u0131 Cancoillotte Tarifi","modified":"2026-06-16T15:27:17+02:00","plain":"Fransa’n\u0131n en hafif eritme peyniri; olgunla\u015ft\u0131r\u0131lm\u0131\u015f metton ve biraz tereya\u011f\u0131yla haz\u0131rlan\u0131r.\n\n\n\nCancoillotte, Franche-Comt\u00e9’de herkesin bildi\u011fi ama b\u00f6lge d\u0131\u015f\u0131nda pek tan\u0131nmayan tariflerden biridir. Ak\u0131\u015fkan, hafif ek\u015fimsi bir eritme peyniridir; ekme\u011fe s\u00fcr\u00fcl\u00fcr ya da s\u0131cak s\u0131cak patateslerin \u00fczerine d\u00f6k\u00fcl\u00fcr. 100 gramda yaln\u0131zca 120 kcal i\u00e7erdi\u011fi i\u00e7in, ayn\u0131 zamanda en d\u00fc\u015f\u00fck ya\u011f oran\u0131na sahip peynirlerden biridir.\n\n\n\nEvde haz\u0131rlamas\u0131 san\u0131ld\u0131\u011f\u0131 kadar zor de\u011fildir. Bunun i\u00e7in olgunla\u015ft\u0131r\u0131lm\u0131\u015f ya\u011fs\u0131z s\u00fct p\u0131ht\u0131s\u0131 olan metton, su, tereya\u011f\u0131 ve tuz yeterlidir. Hepsi bir tencerede yakla\u015f\u0131k yirmi dakikada a\u011f\u0131r a\u011f\u0131r erir. Sonu\u00e7, end\u00fcstriyel versiyondan \u00e7ok daha lezzetlidir; \u00fcstelik k\u0131vam\u0131n\u0131 da tam damak zevkinize g\u00f6re ayarlayabilirsiniz.\n\n\n\nMadem mutfa\u011fa girdiniz, benim orijinal Amerikan kurabiyelerimi de deneyin.\n\n\n\nCancoillotte nedir?\n\n\n\nCancoillotte, ya\u011fs\u0131z inek s\u00fct\u00fcnden yap\u0131lan, Franche-Comt\u00e9 k\u00f6kenli y\u00f6resel bir peynir \u00e7e\u015fididir. 2022 y\u0131l\u0131nda IGP (Korunan Co\u011frafi \u0130\u015faret) stat\u00fcs\u00fc kazanm\u0131\u015ft\u0131r. Dokusu yar\u0131 ak\u0131\u015fkan, uzayan ve hafif yap\u0131\u015fkand\u0131r. Tad\u0131 yumu\u015fak, hafif ek\u015fi ve az tuzludur.\n\n\n\nKlasik anlamda bir peynir say\u0131lmaz. \u0130ki a\u015famada haz\u0131rlan\u0131r: \u00f6nce metton yap\u0131l\u0131r (fermente olmaya b\u0131rak\u0131lan ya\u011fs\u0131z s\u00fct p\u0131ht\u0131s\u0131), ard\u0131ndan bu metton su, tereya\u011f\u0131 ve tuzla eritilir. Evde yapt\u0131\u011f\u0131m\u0131z k\u0131s\u0131m da tam olarak bu ikinci a\u015famad\u0131r.\n\n\n\nSo\u011fuk halde ekmek \u00fcst\u00fcnde, s\u0131cak halde patateslerin \u00fczerinde ya da gratenlerde krema yerine kullan\u0131l\u0131r. Franche-Comt\u00e9’de Morteau sosisi + patates + cancoillotte \u00fc\u00e7l\u00fcs\u00fc ba\u015fl\u0131 ba\u015f\u0131na bir klasiktir.\n\n\n\nCancoillotte’un k\u00f6keni\n\n\n\nCancoillotte, Franche-Comt\u00e9’de en az 16. y\u00fczy\u0131ldan beri, b\u00fcy\u00fck olas\u0131l\u0131kla \u00e7ok daha eski zamanlardan beri yap\u0131l\u0131r. Baz\u0131 kaynaklar ge\u00e7mi\u015fini 2.000 y\u0131l \u00f6ncesine kadar g\u00f6t\u00fcr\u00fcr. Haute-Sa\u00f4ne’daki \u00e7iftliklerde, Champlitte yak\u0131nlar\u0131ndaki Oyri\u00e8res k\u00f6y\u00fc \u00e7evresinde ortaya \u00e7\u0131km\u0131\u015ft\u0131r.\n\n\n\nO d\u00f6nemde k\u00f6yl\u00fc kad\u0131nlar, tereya\u011f\u0131 yap\u0131m\u0131ndan arta kalan ya\u011fs\u0131z s\u00fct\u00fc de\u011ferlendirirdi. Bunu atmak yerine kestirir, fermente eder, ard\u0131ndan biraz su ve tereya\u011f\u0131yla eritirdi. Art\u0131klar\u0131 de\u011ferlendirmek i\u00e7in yap\u0131lan bir peynir; o d\u00f6nemde s\u00f6ylendi\u011fi gibi bir «ev peyniri». Yoksullar\u0131n peyniri.\n\n\n\nCancoillotte, Franche-Comt\u00e9 d\u0131\u015f\u0131na I. D\u00fcnya Sava\u015f\u0131 sayesinde yay\u0131ld\u0131. Laurent Raguin, cephedeki Franche-Comt\u00e9li askerleri beslemek i\u00e7in onu sterilize edip teneke kutularda paketleme fikrini ortaya att\u0131. End\u00fcstriyel \u00fcretim de b\u00f6yle ba\u015flad\u0131.\n\n\n\nPeynirli, i\u00e7 \u0131s\u0131tan bir ba\u015fka klasik: gratenli so\u011fan \u00e7orbas\u0131.\n\n\n\nCancoillotte’un temel malzemeleri\n\n\n\nD\u00f6rt malzeme yeterlidir. Son derece sade bir tariftir.\n\n\n\nMetton i\u015fin temelidir. Ya\u011fs\u0131z inek s\u00fct\u00fcnden yap\u0131lan; kestirildikten sonra fermente edilip kurutulan, kuru ve taneli bir peynirdir. Kokusu keskindir ama bu normaldir. \u0130yi bir metton, g\u00fczelce olgunla\u015fm\u0131\u015f, a\u00e7\u0131k sar\u0131 renkli ve kolay ufalanan bir yap\u0131da olur. Bu tarif i\u00e7in 250 g gerekir.\n\n\n\nSu (150 ila 200 ml), eritme s\u0131ras\u0131nda mettonun \u00e7\u00f6z\u00fclmesini sa\u011flar. Baz\u0131 geleneksel tariflerde, daha zengin bir doku i\u00e7in miktar\u0131n yar\u0131s\u0131 s\u00fctle de\u011fi\u015ftirilir. Su miktar\u0131 son k\u0131vam\u0131 belirler: koyu bir cancoillotte i\u00e7in daha az, ak\u0131\u015fkan bir versiyon i\u00e7in daha fazla su kullan\u0131n.\n\n\n\nTereya\u011f\u0131 (30 ila 50 g), ya\u011f ve ipeksi bir k\u0131vam kazand\u0131r\u0131r. Onsuz cancoillotte kuru ve taneli kal\u0131r.\n\n\n\nTuz, damak zevkinize ve mettonun tuzluluk derecesine g\u00f6re ayarlan\u0131r. Eritirken tad\u0131na bakarak ayarlay\u0131n.\n\n\n\nFransa’da metton nerede bulunur?\n\n\n\nBu tarifin as\u0131l zorlu\u011fu budur. Metton, Franche-Comt\u00e9 d\u0131\u015f\u0131nda kolay kolay bulunmaz. Bourgogne-Franche-Comt\u00e9’de ise \u00e7o\u011fu s\u00fcpermarkette rafta yerini al\u0131r. Di\u011fer b\u00f6lgelerde biraz ara\u015ft\u0131rmak gerekir.\n\n\n\nS\u00fcpermarkette, Carrefour ve Intermarch\u00e9, olgunla\u015ft\u0131r\u0131lm\u0131\u015f mettonu (Fromagerie Poitrey markas\u0131) online sipari\u015f ve eve teslimat se\u00e7enekleriyle sunuyor. S\u00fcr\u00fclebilir peynir reyonunda bulunur. Ma\u011fazan\u0131zdaki stok durumunu mutlaka kontrol edin; stoklar b\u00f6lgeye g\u00f6re de\u011fi\u015fir.\n\n\n\n\u00c7evrimi\u00e7i, Franche-Comt\u00e9’deki \u00e7e\u015fitli peynir \u00fcreticileri t\u00fcm Fransa’ya g\u00f6nderim yapar: Fromagerie Benoit, Doubs Direct, Fromagerie Mauron ve Fruiti\u00e8re des Coteaux de Seille. Metton buzdolab\u0131nda birka\u00e7 hafta saklan\u0131r ve \u00e7ok iyi dondurulur.\n\n\n\nVaryasyonlar ve aromalar\n\n\n\nSar\u0131msakl\u0131: eritmenin ortas\u0131nda ince k\u0131y\u0131lm\u0131\u015f 2 di\u015f sar\u0131msak ekleyin. Bu en pop\u00fcler \u00e7e\u015fittir ve s\u00fcpermarketlerde en s\u0131k rastlanan versiyondur.\n\n\n\nBeyaz \u015farapl\u0131 ya da vin jaune’lu: suyun bir k\u0131sm\u0131n\u0131 Jura b\u00f6lgesine ait beyaz \u015farapla ya da vin jaune ile de\u011fi\u015ftirin. Vin jaune belirgin bir ceviz aromas\u0131 verir. 100 ml suya 50 ml \u015farap hesaplay\u0131n.\n\n\n\nArpac\u0131k so\u011fanl\u0131: mettonu ve suyu eklemeden \u00f6nce ince k\u0131y\u0131lm\u0131\u015f bir arpac\u0131k so\u011fan\u0131n\u0131 tereya\u011f\u0131nda kavurun. Kimyonlu, Espelette biberli, yabani sar\u0131msakl\u0131 ya da cevizli ba\u015fka \u00e7e\u015fitleri de vard\u0131r.\n\n\n\nTeknik ipu\u00e7lar\u0131\n\n\n\nS\u0131cakl\u0131k bu i\u015fin p\u00fcf noktas\u0131d\u0131r. Metton 80 ila 90 \u00b0C aras\u0131nda erir. Bu aral\u0131\u011f\u0131n alt\u0131nda taneli kal\u0131r; \u00fcst\u00fcnde ise doku lastiksi olabilir.\n\n\n\nBa\u015flamadan \u00f6nce mettonu rendeleyin ya da k\u00fc\u00e7\u00fck par\u00e7alara b\u00f6l\u00fcn. Par\u00e7alar ne kadar k\u00fc\u00e7\u00fck olursa erime o kadar h\u0131zl\u0131 ve homojen olur. Cancoillotte tencerenin dibine kolayca tutundu\u011fu i\u00e7in, t\u00fcm erime s\u00fcresi boyunca s\u00fcrekli kar\u0131\u015ft\u0131r\u0131n.\n\n\n\nEritme tuzlar\u0131 kullan\u0131lmad\u0131\u011f\u0131nda doku, end\u00fcstriyel versiyon kadar kusursuz p\u00fcr\u00fczs\u00fcz olmayacakt\u0131r. Bu normaldir. Ama tad\u0131 \u00e7ok daha iyi olur. Daha p\u00fcr\u00fczs\u00fcz bir k\u0131vam isterseniz bir tutam karbonat ekleyin (en fazla 1 g).\n\n\n\nEv yap\u0131m\u0131 cancoillotte, kapa\u011f\u0131 kapal\u0131 bir kavanozda buzdolab\u0131nda 5 ila 7 g\u00fcn saklan\u0131r. So\u011fuduk\u00e7a kat\u0131la\u015f\u0131r; yeniden ak\u0131\u015fkan bir k\u0131vam kazanmas\u0131 i\u00e7in yava\u015f\u00e7a \u0131s\u0131tman\u0131z yeterlidir.\n\n\n\n\n\n\tEv Yap\u0131m\u0131 Cancoillotte\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g olgunla\u015ft\u0131r\u0131lm\u0131\u015f metton150-200 ml su (veya yar\u0131s\u0131 su, yar\u0131s\u0131 s\u00fct)30-50 g tereya\u011f\u0131tuz (damak tad\u0131n\u0131za g\u00f6re)\t\n\t\n\t\tMettonu, daha kolay erimesi i\u00e7in rendeleyin veya k\u00fc\u00e7\u00fck par\u00e7alara kesin.Kal\u0131n tabanl\u0131 bir tencereye suyu (veya su-s\u00fct kar\u0131\u015f\u0131m\u0131n\u0131) al\u0131n ve mettonu ekleyin.Tahta ka\u015f\u0131kla s\u00fcrekli kar\u0131\u015ft\u0131rarak k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n.Metton erimeye ba\u015flay\u0131nca tereya\u011f\u0131n\u0131 par\u00e7a par\u00e7a ekleyin.P\u00fcr\u00fczs\u00fcz ve homojen bir k\u0131vam elde edene kadar kar\u0131\u015ft\u0131rmaya devam edin. Kar\u0131\u015f\u0131m\u0131n s\u0131cakl\u0131\u011f\u0131 80-90 \u00b0C'ye ula\u015fmal\u0131d\u0131r.Damak tad\u0131n\u0131za g\u00f6re tuz ekleyin. Erime s\u00fcrecinde tad\u0131na bak\u0131n \u2014 metton bazen zaten tuzlu olabilir.K\u0131vam ak\u0131c\u0131 ve homojen oldu\u011funda ocaktan al\u0131n.S\u0131cak servis edin; patateslerin \u00fczerine d\u00f6k\u00fcn, Morteau sosisiyle birlikte sunun ya da so\u011fumaya b\u0131rak\u0131p ekme\u011fe s\u00fcr\u00fcn.\t\n\t\n\t\tEritme tuzlar\u0131 kullan\u0131lmad\u0131\u011f\u0131nda, k\u0131vam\u0131 end\u00fcstriyel versiyona g\u00f6re biraz daha az p\u00fcr\u00fczs\u00fcz olabilir. Ancak lezzeti \u00e7ok daha iyi olur.\nSar\u0131msakl\u0131 bir versiyon i\u00e7in, pi\u015firmenin ortas\u0131nda ince do\u011franm\u0131\u015f 2 di\u015f sar\u0131msak ekleyin.\nCancoillotte buzdolab\u0131nda 5-7 g\u00fcn saklanabilir. Ak\u0131c\u0131 k\u0131vam\u0131n\u0131 yeniden kazanmas\u0131 i\u00e7in nazik\u00e7e \u0131s\u0131t\u0131n.\nDaha p\u00fcr\u00fczs\u00fcz bir k\u0131vam i\u00e7in suyla birlikte 1 g karbonat ekleyin.\n\t\n\t\n\t\tAccompagnement, Entr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145497"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145497\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117820"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}