Tomme Fraîche (Auvergne/Aubrac)

This cheese can usually be found in 300 g (10½ oz) vacuum packed blocks, or cut from 1 kg (2 lb 4 oz) slabs. It is made with the freshly washed and pressed curds that go to make Cantal Laguiole. The supple almost rubbery texture with no rind and light flavour is the vital ingredient for the famous regional recipes of Truffade (sautee’d potatoes and lardons with cheese) and Aligot (a ‘stretched’ mashed potato).