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tomme fraîche
stringy fresh cow’s milk cheese
Whole unpasteurized cow’s milk from the high plateau of Aubrac is used to make Laguiole cheese, but also the unsalted tomme fraîche (or tome fraîche) used to make aligot, with just the right stringy quality, although it has to be prepared at just the right time—within two to ten days after it has started to ferment.
Text © Dana Facaros
Image by jeune montagne