We are pleased to introduce our newest product, aligot. It’s the ultimate french comfort food, blending whipped mashed potatoes with melted cheese. Traditionally made with Tomme de l’Aubrac, this dish originated from Auvergne, on the plateau de l’Aubrac.
This product is made with a jeune tome fraîche d’Aubrac au lait cru. What differentiates our aligot from others is that ours can be reheated if you have leftovers. This is because it doesn’t yield a lot of water like other Aligot in the market. The use of jeune tome fraiche d’Aubrac au lait cru allows it to be reheated without losing texture or flavor. Simply heat the leftovers on a stovetop and stir.
White Toque held a demo event on October 10th to introduce our Aligot to the American market through a tasting. We invited 200 restaurant owners and chefs from New York City to come and try this delicious new product. Needless to say, it went over well and the event was a success. They saw how easy it is to make. You just have to bring water to a boil in a cooking pan (700 mL for each 4.4 lbs bag) and put the content of the bag, all at once, in. Stir with a wooden spatula for 3 to 5 minutes to get a homogeneous mixture. Stretch upward several times with the spatula and there you go!
Once you try our aligot, it might be hard to go back to traditional mashed potatoes and that is why we know your customers will love it. This fondue like dish is sure to be a hit.