Tomme d'Aligot cheese comes from the Aquitaine region located in the southwestern part of France. Also known as Aligot and Tomme Fraîche, this cheese is made from the mik of Aubrac Cow. The term Aligot is also used for the dish in Auvergne region of France which is made with Aligot cheese mashed into potatoes. It is an uncooked, pressed cheese and semi-hard in consistency. It has white or little ivory and non-salted paste with minimum 45% of fat content. This rind less cheese is usually used in cooking mainly for variety of soups. Its fresh and creamy flavour becomes more excellent with mashed potatoes mixed in with garlic and the juice of grilled sausages and seasoned by salt and pepper. It also goes excellent with red wine.