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Latest comment: 10 years ago1 comment1 person in discussion
Tomme is too vague, aligot is properly made with tomme fraiche de Cantal, this is what makes it typically Auvergnat. However, aligot is regularly made with with instant mash, so the French can't be all that fussy.
In the third paragraph, this sentence: "Potatoes were substituted after their introduction to France." leaves me wondering what was the starch component before potatoes. Am I mis-understanding? John Sinclair (talk) 13:40, 13 July 2016 (UTC)Reply
