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Aligot (Occitan:
Aligòt) is a dish made from
cheese blended into
mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère)...
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usually made from cow's milk.
Tomme fraîche is
traditionally used to make
aligot, an
Auvergnat dish
combining melted cheese and
mashed potatoes. Joel Robuchon...
- and not tomme. Typically,
cooked in a
fondue form.
Traditionally used in
aligot,
truffade and patranque. Its
milky taste, its
slight acidity and its melting...
- and
human activity, and is
favourable for the
raising of goats. C****oulet
Aligot Roquefort cheese Restaurants are po****r in the area
known as Le Midi. Oysters...
-
cheese Luxembourgian Judd mat
Gaardebounen Monégasque
Barbajuan Occitan aligot Europe portal Food
portal Early modern European cuisine Roman cuisine Medieval...
- stores.
Cantal cheese has a fat
content of 45%. It is used in soups, salads,
aligot potatoes,
cheese fondue and gratins.
Cantal Fermier, like all
cheeses made...
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truffade is
flipped over to
brown the
other side, or
lardons are
added to it.
Aligot Patranque Pachade Auvergne Cheese Lang,
Jenifer Harvey, ed. (1988). "Truffade"...
-
pepper and
butter are
called patates puresi.[citation needed] Food
portal Aligot Champ Fufu
Hachis Parmentier Hutspot List of
Irish dishes List of potato...
- v t e
Cheese dishes Dishes Aligot Alivenci Almogrote Älplermagronen
Arizona cheese crisp Baked potato Bagel and
cream cheese Barfi Beer
cheese Bryndzové...
- with
square buckwheat pasta called "crozets de Savoie",
cheese and ham)
Aligot (mashed
potatoes blended with
young Tomme cheese)
Tripoux (tripe 'parcels'...
