A soft, fermier goat's milk cheese with a thin, almost pink rind from just north of Grasse in Provence.
A large, round, smooth cheese with grey, dotted rind, mouldy smell, mild flavour, made by farms and on dairies.
A fresh, rindless, white, spongy, uncured 'string' cheese (curds) taken from the draining tables of Cantal, Salers or Laguiole cheeses. It is similar to Mozzarella when cooked. It is made in mountain dairies called burons in the Auvergne. It goes well with Red Hautes Côte-de-Nuits Villages. Aligot is frequently served mashed into potatoes. The milk is from Aubrac cows.
A small round cylinder of goat's milk cheese, firm in texture with a moist, dull brown paste and natural, brushed and brine washed rind made in the mountains around Arêches in Savoy. It has a definite tang. Affinage is about four weeks.
