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Artisanal cheese has a smooth texture plain, with skimmed cow's milk and curd.
10% fat.
It is a cheese made from skimmed cow's milk, curdled, pressed and then crumbled and fermented (the metton) weighing about 200g with 10% fat on finished product.
It is part of the molten pasta family.
The color is similar to cream.
Tastes great all year round.
It has been traced back to the Gallo-Roman era more than 2000 years ago
The origin of the Latin word concoctum lactem from Roman manuscripts reporting the capture of Sequania (formerly Franche-Comté in 58 BCE.)
During World War II the sale of metton (containing no fat) was free to market and not subject to rationing.
