Saint-Nectaire fermie

Cheese is the essential element responsible for aligot's distinctive elasticity. Traditionally, fresh Tome cheese from the Aubrac region is incorporated into properly prepared potatoes. As the mixture is heated and worked together, the cheese develops its characteristic stretch. This process requires attention because the ingredients must combine evenly to achieve a silky, cohesive consistency. The result is a dish that is visually distinctive as well as satisfying to eat.