You might already know quite well Vacherin Fribourgeois especially if you live(d) in Switzerland. A Swiss cheese delicious, strong but not too much. You can eat it, just like that, or make a tasty fondue to eat with potatoes. Today I am sharing with you an original way to eat it : Aligot !
Aligot is a kind of potato purée with cheese in it.
Did you already think that Aubrac and Fribourg canton with meet in one same plate?
Aubrac Aligot Recipe with Vacherin Fribourgeois
- 1 kg potato floury
- 20 gr butter
- 2 cloves garlic pressed
- 300 gr cream thick
- 400 gr Vacherin Fribourgeois grated
- 1 round pepper mill
- 1 pinch nutmeg
- Bring to a boil some water. Peel and cut into large cubes the potatoes. Cook for about 20 minutes. Mash them, add the butter, the squeezed garlic, the Vacherin Fribourgeois cheese, the pepper and nutmeg.