A fresh, spongy, uncured 'string' cheese made with cow's milk curds taken from the draining tables of Cantal, Salers or Laguiole cheeses The milk comes from Aubrac cows and the cheese is similar to Mozzarella when cooked. It has a white paste and is rindless. It is made in mountain dairies called burons in the Auvergne or industrially. This cheese is eaten all year round and is made with raw or pasteurised milk, having 45% fat (dry). The curds are uncooked and pressed. Affinage is not more than 48 hours. Aligot is frequently served mashed into potatoes, in a dish of the same name. It is often marketed vacuum-packed.