I'm all for home cooking, but one attempt at homemade aligot was enough for me. I see that some American cooks have been hardy enough to cook aligot at home and I respect them for that. Then again, they may not be able to buy aligot manufactured by the Jeune Montagne cheese cooperative in Laguiole. In Aveyron, I can purchase this specialty in any supermarket, and I find it compares quite favorably with the homemade version. It sure is less tiring on my arm, at any rate.
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