Aligot

The name aligot can cause confusion; it is not only a cheese but also the potato dish which includes the cheese. (Leave aside an accented é, which would make it aligoté, that delicious, flinty wine which is an essential ingredient of the concoction that Canon Kir devised to help the ailing blackcurrant growers of Burgundy.) To confuse matters further, aligot is also known as tomme d’aligot or tomme fraîche and is a very good cheese in its own right. Try it