Readers have responded to a recent article about cancoillotte, the French liquid cheese that has gone viral for its protein content. One reader, Mel Garcon from Sazeray, France, said the cheese's resurgence was predictable. She recalled using cancoillotte as a staple for apéro dînatoire in Paris, microwaving it for 30 seconds to create a cheap and tasty dip for chips, bread, and vegetables.
Harry Forster from Besançon, France, noted that while basic cancoillotte is low-fat, it is often enhanced at home with butter, white wine, vin jaune, or morel mushrooms. It is typically served on hot potatoes or smoked sausages. He warned that cancoillotte can also come flavoured with garlic, cumin, or even strawberries.
David Boydell from New South Wales, Australia, recalled that in the 1980s, cancoillotte featured in Bernard Pivot's national televised spelling competition, where its spelling tripped up many contestants. His family discovered the cheese through that competition and enjoyed it on hot potatoes or tartines for four decades in a Paris suburb.
