Aligot (Tomme fraîche d’)

Fresh tomme originating in the Massif Central, made during the production of Cantal, Salers and Laguiole cheeses. Its curds are pressed and fermented, but are neither salted nor matured. The cheese is generally used in the traditional cookery of the region, in typical dishes such as aligot and truffade.

This cheese is generally sold as a large vacuum-packed block. It has no specific shape. Fresh Tomme has no rind; its paste is bright white and compact and sometimes has small holes.

It is rarely served alone without being cooked as part of a dish. Its taste is very sour and its very lactic aroma has a slight bite. Its very elastic texture enables it to melt and become pleasantly stringy when heated.