Tomme Fraîche for Aligot or Truffade 350g

The essential cheese for two of Auvergne's most comforting dishes, Tomme Fraîche is a young, unripened cow's milk cheese traditionally used to make both Aligot and Truffade.
Unlike a mature Tomme, Tomme Fraîche is enjoyed while still young and supple. When heated, it develops a wonderfully elastic, melting texture — the secret behind the extraordinary ribbons of cheese found in a traditional Aligot.
For Aligot, work the Tomme Fraîche into hot mashed potatoes with butter, cream and garlic until smooth, glossy and beautifully stretchy. For Truffade, melt it through sliced potatoes cooked until golden for a rustic mountain dish that's simple, hearty and deeply satisfying.

Country of origin: France
Region/town: Riom-ès-Montagnes, Auvergne
Source of milk: Pasteurised cow's milk
Texture: Fresh and supple, becoming wonderfully elastic and stretchy when melted
Flavour: Mild, fresh and milky with gentle lactic notes

Serving suggestion: The traditional cheese for Aligot and Truffade. Its excellent melting qualities also make it a great choice for gratins, potato dishes and other recipes requiring a mild, stretchy cheese.

Wine Pairing: Marcillac, Côtes d'Auvergne or a rustic medium-bodied French red.

weight: around around 350g

Traditional Aligot

A classic from the Aubrac and Auvergne regions of France, Aligot transforms humble mashed potatoes into something spectacularly rich, silky and stretchy.

Serves 3–4

Ingredients

• 350g Tomme Fraîche
• 700g floury potatoes
• 70g unsalted butter
• 100ml crème fraîche or thickened cream
• 1 garlic clove, finely crushed
• Salt and freshly ground black pepper

Method

1. Peel the potatoes, cut into even pieces and cook in salted water until completely tender.
2. Drain well, then mash or pass through a potato ricer until completely smooth.
3. Return the potatoes to a saucepan over low heat. Add the butter, crème fraîche and garlic and mix until smooth and hot.
4. Cut or grate the Tomme Fraîche into small pieces. Add it gradually to the potatoes, stirring vigorously with a wooden spoon after each addition.
5. Continue beating and lifting the mixture until the cheese has completely melted and the Aligot becomes glossy, smooth and dramatically stretchy.
6. Season with salt and pepper and serve immediately.

Serve it with: Toulouse sausage, grilled steak, roast beef or a simple green salad.

Traditional Truffade

A rustic speciality of the Auvergne, Truffade combines golden potatoes with melting Tomme Fraîche for a wonderfully simple French mountain dish.

Serves 3–4

Ingredients

• 350g Tomme Fraîche

• 700g waxy potatoes

• 1–2 garlic cloves, finely chopped

• 1½ tbsp duck fat or butter

• Salt and freshly ground black pepper

• Flat-leaf parsley, to finish

Method

1. Peel the potatoes and cut into thin rounds, approximately 3–5mm thick.

2. Heat the duck fat or butter in a large heavy-based frying pan. Add the potatoes, season with salt and pepper and cook over medium heat, turning occasionally, until tender and beautifully golden.

3. Add the garlic towards the end of cooking and gently toss through the potatoes.

4. Cut the Tomme Fraîche into thin slices or small pieces and scatter over the hot potatoes.

5. Reduce the heat and gently fold the potatoes and cheese together as the Tomme melts. Continue cooking until the cheese is completely melted and begins to form its characteristic stretchy strands.

6. Finish with chopped parsley and plenty of freshly cracked black pepper. Serve immediately while the cheese is hot and beautifully elastic.

Serve it with: A green salad, charcuterie, Toulouse sausage or roasted meat.