Category Archives: Tomme d’Auvergne

Paris 2014, Day 12 (A Day of Markets)

Salvador Todays cheese: Aligot, more than a simple cheese Aligot is a dish traditionally made in L’Aubrac (Aveyron, Cantal, Lozère,) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. … Continue reading

Darende
Posted in Aligot, Paris, Tomme d'Auvergne | Tagged , , , , , , , , | Leave a comment