tag:blogger.com,1999:blog-36230402.post1044741181869817169..comments2024-01-31T08:25:30.086+00:00Comments on Sceptical Cook: AligotNicholas Cleehttp://www.blogger.com/profile/04768734712635376841noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-36230402.post-56047250236209634592009-03-20T17:05:00.000+00:002009-03-20T17:05:00.000+00:00I envy you. I wish I were back in France now.Cabec...I envy you. I wish I were back in France now.<BR/><BR/>Cabecou is my favourite too. I used to spend summers in Carennac, in the Lot, where the local shop stocked the best Cabecou I have ever tasted.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-86385635163833097802009-03-20T14:41:00.000+00:002009-03-20T14:41:00.000+00:00I have that Elizabeth David book and I agree that ...I have that Elizabeth David book and I agree that Caerphilly would indeed be a good substitute for <I>tomme du Cantal</I>.<BR/>I am lucky in that I can buy fresh <I>tomme</I> at the village market here in the Cantal, as well as the best selection of regional cheeses, mature <I>Cantal</I>, <I>Salers AOC</I> and my particular favourite <I>Cabécou de Rocamadour</I>!<BR/><BR/>Freshly-made <I>aligot</I> is also sold at the market! Were I to make some, I would double your suggested amount of garlic...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36230402.post-40503722759900772432009-03-20T08:06:00.000+00:002009-03-20T08:06:00.000+00:00I should change the title of this post. Thank you,...I should change the title of this post. Thank you, Claudine.<BR/><BR/>Elizabeth David gives the authentic Tomme de Cantal, and adds that you should not confuse it with Cantal proper. But then she writes - you may want to look away now, Claudine: "I find that Caerphilly . . . serves the purpose very well. A mild and unmatured Lancashire would also be suitable."<BR/><BR/>You have to make allowances: David was writing at a time (the 1950s) when French cheese were sparsely available in Britain. Tomme remains hard to find.Nicholas Cleehttps://www.blogger.com/profile/04768734712635376841noreply@blogger.comtag:blogger.com,1999:blog-36230402.post-65617532950485409002009-03-19T22:01:00.000+00:002009-03-19T22:01:00.000+00:00Dear oh dear...Cantal or Cheddar may be fine a "ch...Dear oh dear...<BR/>Cantal or Cheddar may be fine a "cheesy mash", but are really quite unsuitable for <I>aligot</I>, which requires <I>tomme fraiche</I>.<BR/>This is just-pressed curd, obtained from newly fermented milk.<BR/>When matured, the <I>tomme</I> is used to make Cantal cheese.<BR/>Using Cantal to make <I>aligot</I> is akin to using parsley instead of coriander when making a curry.<BR/>Sorry...Anonymousnoreply@blogger.com