The biggest cheese pull on earth? 🧀
This is aligot — the legendary French mashed potato from Aubrac made with potatoes, butter, cream and stretchy cheese.
The secret is adding the cheese gradually and mixing in one direction to create those long, silky cheese strings.
Traditionally it’s made with tome fraîche, but mozzarella works too (the French might disapprove though…).
Perfect on its own or with French bangers and mash (aligot saucisse).
Ingredients
1 kg potatoes
500 g fresh Tomme de l’Aubrac (or grated mozzarella / Gruyère)
1 garlic clove
20 g butter (optional)
100 ml warm cream
50 ml warm whole milk
Salt
Watch that cheese stretch… it nearly hit the ceiling.
French Bangers and mash recipes here:
👉https://www.youtube.com/shorts/s6r_VUEbfws
#aligot #cheesepull #frenchfood #shorts
12 Comments
This might be the biggest cheese pull I’ve ever made… 🧀
Real aligot should stretch like this — long, silky cheese ribbons.
Would you eat/ cook this?
Full recipe for the dish I serve it with here:
👉 https://www.youtube.com/shorts/s6r_VUEbfws
Too much sur l'accent copain
This must be really fresh with this amount of likes, this is really well done! Looks très bon et simple 👌
Thought it was elarji for a second
ADD BEAUITTERTR
The idea is underrated I did not expect it to be this good.
Another fantastic video! Well done! I'm a huge fan! Keep it up!
Blanchir l'ail pour être friendly avec le palet anglais 😂
Would gouda work?
this is art
You said butter and I felt the butter
It's not just the cheese that makes it like this. You're also working the starch heavily, and it starts to become stringing and stretchy.