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Aubrac Aligot

Weight: 500

“Located in the heart of Aubrac, Jeune Montagne produces Aubrac Aligot. Aligot is the Aubrac regional dish and one of the flagship specialties of Aveyron.

It consists of mashed potatoes mixed with Aubrac Tomme cheese. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue.”

How to eat?

Pour the content the aligot in a casserole. Warm at low heat. Turn with a spatula until the mix is homogenized. Once warm, strech the aligot with the spatula. The aligot gets thinner, spins and is ready to serve. Eat it plain or with delicatessen, red meats or grilled sausages.

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