Metton

{{about|the cheese|the village in England|Metton, Norfolk}}

{{Infobox cheese

| name = Metton

| image =

| othernames =

| country = France

| regiontown = Franche-Comté

| region = Franche-Comté

| town =

| source = Cows

| pasteurised =

| texture =

| fat =

| protein =

| dimensions =

| weight =

| aging =

| certification =

}}

Metton ({{IPA|fr|mɛtɔ̃|-|LL-Q150 (fra)-Lyokoï-metton.wav}}) is a runny French cheese made in Franche-Comté, mostly used as an ingredient for making Cancoillotte.{{cite web|url=http://www.paturagescomtois.com/?c=34 |title=Atelier metton |accessdate=2013-01-13|publisher=paturagescomtois.com}}{{cite web|url=http://androuet.com/Cancoillotte-205.html |title=Cancoillotte |accessdate=2013-01-13|publisher=androuet.com}}{{cite web|url=http://www.cnrtl.fr/definition/metton |title=Metton|accessdate=2013-01-13|publisher=French National Centre for Scientific Research|quote=Pâte dure, granuleuse, odorante, fabriquée en Franche-Comté, obtenue à partir de caillé de lait de vache écrémé et qu'on laisse fermenter en cave chaude jusqu'à ce qu'elle prenne une couleur jaune d'or, base de la préparation de la cancoillotte}} The traditional process to produce Cancoillotte with metton is to cook it in an earthenware pot with some water or milk, then to add salt and butter (garlic is an option).