The canoer is overwhelmed by the common lands. Taking advantage of a new youth, the emblematic specialty of France-Compé cheese wins new followers in France: 6,200 tons of Canzillotte occurred in 2024, the equivalent of 25 million 250 grams, against 4,900 tons in 2017, according to figures of the Cancosto Promotion Association (APC). In seven years, production volumes have risen almost 27%.
In May 2022, the sector officially won a protected geographical indication (PGI), a European label a little more flexible than the protected designation of origin (AOP), for this classic of the Franc-Commentise gastronomy, which are found in almost all regional refrigerators. All canoeillotte pots today set their logo, “from lactalis giants to small producers, including distributors’ brands,” says Thibaut Mauron, evoking a common work of all the actors worried about obtaining the PGI.
Garlic, Kirsch and Chalotes
Without a doubt, the benefits were positive for the notoriety of Cancoillotte. But sales had already resumed an upward slope since the mid -2010, thanks to an extension of the range in supermarkets, driven by Distributor Brands (MDD). “All national distributors wanted to develop the Cancloillotte in MDD and opened it in areas that were not historically consumed, such as the Southwest” or the Paris region, remember, which has created an “air call” for the consumption of the specialty of Comoise.
Garlic, mushrooms, Jura, Kirsch, shalotes … In stores, the range has also been clearly expanded by the aromas to obtain new followers, entering the Fresh Spreads field. Far from being a modern audacity, aromatization is an ancient habit. It is even one of the emblematic arguments of Canoillotte, one of the rare specialties of French cheese whose specifications of the denomination today authorize the presence of aromatizers in the list of ingredients, also quotes the Munster of neighboring Alsace, which can be adorned with Carvi vosges.
The work is still far from finishing. Outside the region, Cancoillotte is still alone in its first steps, because these first positive results also result from a long communication work carried out since the early 2000s by the Comoise sector to influence sales in a mast medium. The canoe was “a somewhat aged product,” says Thibaut Mauron. “We meet to communicate differently and coordinatedly,” again. Upon obtaining the PPE, he played his role in having “returned his cards of nobility” to Canoillotte, he rejoices.
Protein and not very fatty
Canoillotte has invested social networks and multiplied new recipes to get out of the only winter by capitalizing the practicality and accessibility of its use, to try to invite the menu of snacks, vegetarian meals or summer barbecues. “The comois know the product well, but others cannot necessarily understand,” observes Tibaut Mauron. Above all, with a fat rate of 8% on average and a significant protein rate, it has a letter to play to obtain new consumers who follow a healthier lifestyle.
For the future, the sector really put the athletes. The associations have knotted triathlons, that of Saint-Jean-de-Monts in Vendée, for example, to be made known in the world of sport. In fuel refueling, triathletes can be surprised to find them on the table.
The special cheese (and not the cheese), the canoeillotte is obtained from a mixture of metton (that is, the curd, pickled and heated) milk) and water or milk, to which butter is added at the end of the preparation, as well as possible flavorings.
According to the Canoillotte Promotion Association (APC), the sector had about twenty Metton and/or Cancloillotte manufacturers in 2024, as well as four farm producers. Two new agricultural producers are expected in the current year.
Source: BFM TV
