[2][3] The name dates from the 19th century, from "coille," derived from cailler (to curdle), referring to milk left after cream extraction (resulting in a lower fat content).

Traditionally, cancoillote is produced when metton cheese is melted over a small flame, with a little water or milk, and salt or butter added before serving.

While cancoillote made from melting pure metton with a bit of water is almost fat- and calorie-free , commercial versions are higher in fat and calories due to the butter added to make it sweeter and softer.

[4] On the other hand, the texture of cancoillote varies between pure melted metton and commercial versions.

In Luxembourg, Kachkéis is usually eaten on an open sandwich on which mustard has been smeared as well.