| TOMME FRAîCHE |
Description:
There are two theories
concerning where the name Aligot comes from. It is either from the French word
"alicoter", meaning to cut, or from the Latin "aliquid" which means something.
Beggars employed this word "aliquid" when they knocked on medieval monasteries'
doors asking for money. Instead of money, they received soup with bread and
fresh tomme. The cheese is made in blocks of 2.5kilos.Melted aligot can be
stretched two to three meters. It should be served piping hot. Excellent with
mashed potatoes when mixed in with garlic and the juice of grilled sausages,
seasoned with salt and pepper. Another favorite dish is "Tripoux", a chestnut
puree.
Texture:
The cheese
is without rind, and its pate white in color, and to touch spongy and elastic.
Taste:
The taste is fresh,
creamy and not salty. |
|
|
| From |
Milk |
 |
 |
| Season for
indulging |
|
|
| Weight |
 |
2500 g |
| Affinage |
 |
|
| Pate
(dough) |
 |
Uncooked, pressed semi-hard cheese |
|
