Fresh tome from the Aubrac, the soul of aligot
Why this young cheese is essential to aligot, and how to choose it.
The blog
History, recipes, products and advocacy: everything we have to say about aligot and Aveyron at the table.
How to spot a real aligot at a restaurant
Five signs and three questions to tell whether the aligot you are served deserves its name.
The aligot recipe, step by step
Potatoes, fresh tome, garlic and a strong arm: the traditional recipe for four.
Where does aligot come from? From the monks' soup to the stretchy purée
From the 12th century to our village feasts: how a soup of bread and fresh tome became the dish of the Aubrac.
Flakes or real potatoes: why it matters
Some aligots are made with instant mash flakes. We explain why we think that's a pity, and what we ask for.
Aveyron at the table: six specialities to know
Roquefort, laguiole, tripous, farçou, fouace, flaune: the rest of the Aveyron table, beyond aligot.
Aligot or truffade: stop mixing them up
Two dishes made with fresh tome, two regions, and a mix-up that makes people on both sides wince.