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. The name may derive from dialect ‘alicoter’, to cut. It goes well with Red Hautes Côte-de-Nuits Villages. Aligot is frequently served mashed into potatoes. The milk is from Aubrac cows.
