Laguiole

Laguiole

What it is

Monks on the Aubrac built a dômerie in the twelfth century to shelter pilgrims walking to Compostela, and the cheese made each summer in the stone huts, the burons, fed them. Aligot came out of the same buildings: the buronniers held back some of the young curd, the tome fraîche, before it was ever pressed into wheels.

In the kitchen

Only tome fraîche makes aligot — a matured Laguiole will not string. Beat it into hot potato purée off the heat, about 500 g of tome to a kilo of potatoes, and stop the moment the ribbon lifts.

Goes with

Potato Garlic Cream Butter Toulouse sausage Parsley

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