12 Dishes - Aligot
Imogen Wells shows how to prepare Aligot with Fresh Tome de Bray Cheese from MONICA HERRERA's farm in HIGH NORMANDY, FRANCE. Learn about the challenges of producing Fresh Tome de Bray Cheese using...
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Ingredients
- 800g potatoes, peeled and cut into chunks
- 600g fresh Tome de Bray cheese, cut into small cubes or grated (can be substituted for any fresh tomme cheese or similar semi-hard cheese that melts easily)
- 200g crème fraiche
- Salt
- Cracked Pepper
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