Aligot is a mountain dish from the Aubrac region of France, traditionally made by cheesemakers as a way of using fresh, young tomme cheese straight from the dairy. Its defining feature is the dramatic stretch — when it's made right, a spoonful pulls into long, glossy ribbons rather than sitting like ordinary mash.
Aligot is a mountain dish from the Aubrac region of France, traditionally made by cheesemakers as a way of using fresh, young tomme cheese straight from the dairy. Its defining feature is the dramatic stretch — when it's made right, a spoonful pulls into long, glossy ribbons rather than sitting like ordinary mash.
Aligot is a mountain dish from the Aubrac region of France, traditionally made by cheesemakers as a way of using fresh, young tomme cheese straight from the dairy. Its defining feature is the dramatic stretch — when it's made right, a spoonful pulls into long, glossy ribbons rather than sitting like ordinary mash.
Aligot is a mountain dish from the Aubrac region of France, traditionally made by cheesemakers as a way of using fresh, young tomme cheese straight from the dairy. Its defining feature is the dramatic stretch — when it's made right, a spoonful pulls into long, glossy ribbons rather than sitting like ordinary mash.
Aligot is a mountain dish from the Aubrac region of France, traditionally made by cheesemakers as a way of using fresh, young tomme cheese straight from the dairy. Its defining feature is the dramatic stretch — when it's made right, a spoonful pulls into long, glossy ribbons rather than sitting like ordinary mash.
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