Market Stall · Stretched Cheese & Potato
Aligot
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Vendors judge it done not by taste but by height — a proper aligot should stretch in an unbroken ribbon well over a meter when lifted with a spoon.
Aligot is mashed potato beaten vigorously with fresh Tomme cheese, garlic, and butter until it turns into a smooth, elastic mass that stretches like taffy when pulled. Market stalls and fairs on the Aubrac plateau serve it ladled straight from huge pots, still being stirred.
Why it's made this way: It originated with Aubrac plateau shepherds and monks using the fresh curd cheese made from their cattle's milk, and stalls across Occitanie's fairs still perform the stretching as a bit of theater.
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Part of World of Street Food — 3248 dishes from 118 countries.
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