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Traditional Aligot with Tomme d'Aubrac
Discover how to prepare a creamy, stretchy aligot, a specialty of Aubrac, made with potatoes, crème fraîche and Tomme d'Aubrac. This comforting dish pairs perfectly with a sausage, a roast or roasted chicken.
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Critical Success Points
- • Let the Tomme d'Aubrac reach room temperature before incorporating.
- • Incorporate the cheese gradually while stirring constantly in the same direction.
- • Achieve an elastic texture that forms ribbons (the "ribbon of friendship").
Safety Warnings
- • Be careful with the pot of boiling water to avoid burns.
- • Handle the hot mash with pot holders or kitchen gloves.
- • Do not leave the cheese at room temperature for more than 2 hours for hygiene reasons.
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