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Tomme d'Auvergne
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Tomme Fraîche
Trou du Cru
Vacherin du haut Doubs - Mont d'Or
Valdeon
Vieux Boulogne

 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.
HOW TO EAT YOUR CHEESE
How to cut your cheese
From Milk
Season for indulging
Weight
2500 g
Affinage
Pate (dough)
Uncooked, pressed semi-hard cheese


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