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Cheese lovers, unite! Get ready to melt over Kachkéis, or 'Cancoillotte' in French. This runny cheese is naughtily nice and often served warm. It's cheese that's made for slathering, dipping, and oozing decadence!
Kachkéis has a creamy, tangy flavor with a distinctive umami kick. When warmed, it becomes runny, offering a delightful dip-like texture. The saltiness balances its sweetness derived from the milk, making it a versatile pairing.
Kachkéis has its roots in Luxembourg's culinary traditions, derived from the broader European cheese-making heritage. Originally a farmhouse cheese, it gained popularity in the 18th century as a peasant food. Its production showcases a blend of rustic techniques and the use of readily available ingredients. Throughout history, it has evolved, with variations emerging across France and Belgium, but the essence of Kachkéis remains tied to its humble beginnings in Luxembourg.
The cheese is reflective of the region's dairy farming practices, which thrived as a means of sustenance in rural communities. As Luxembourg became more integrated with its neighboring countries, Kachkéis also picked up influences from their cheese-making traditions, evolving while remaining inherently local.
Kachkéis is known as 'Cancoillotte' in French-speaking regions, illustrating its cross-border appeal and variations that exist even within neighboring countries.
Often found at local markets, Kachkéis represents the essence of Luxembourg's agricultural products, promoting local farming and traditional cheese-making practices.
This delightful cheese pairs exceptionally well with Luxembourg's local beers, making it a popular snack for beer enthusiasts who frequent regional brew pubs.