La Truffade is a rustic dish from the heart of France, specifically the Auvergne region. Made with potatoes, garlic and cheese, it is a comforting, hearty meal that embodies the simplicity and richness of French mountain cuisine. The secret to its irresistible texture and flavour lies in Tome Fraîche de l’Aubrac, a young, fresh cheese that melts beautifully into the dish.
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In this post, we will explore the origins of La Truffade, the role of Tome Fraîche de l’Aubrac, and how to make an authentic version at home.
The origins of La Truffade
La Truffade is a traditional dish from Cantal and Aveyron, both part of the larger Auvergne-Rhône-Alpes region. It is often associated with shepherds and farmers who used simple, local ingredients to create filling meals.
The name truffade comes from the Occitan word trufa, which means potato, not truffle. While truffles are famous in French cuisine, this dish is all about potatoes and cheese, not the prized fungi.
A dish of the highlands
Auvergne has a long history of pastoralism, with cattle grazing in the lush mountain meadows. Dairy farming thrives in this rugged landscape, leading to the production of some of France’s best cheeses. In the past, shepherds cooked La Truffade over an open fire using cast iron pans. The dish sustained them through harsh winters and long working days.
Even today, La Truffade remains a staple in Aubrac, a plateau known for its high-quality beef and dairy. It is served in local restaurants as a main dish or a side, often paired with cured ham, sausages, or a simple green salad.
The star ingredient: Tome Fraîche de l’Aubrac
The defining ingredient of La Truffade is Tome Fraîche de l’Aubrac, a fresh, uncooked cheese that melts into a creamy, elastic texture. This cheese is unique to the Laguiole AOP cheesemaking tradition, acting as the young, unripened version of the famous hard cheese.
What is Tome Fraîche?
Tome Fraîche is made from raw or thermised cow’s milk, typically from Simmental or Aubrac cows. It is produced by curdling milk, draining the whey and lightly pressing the curds. Unlike aged cheeses, it is not salted or matured, which gives it a mild, milky flavour and incredible melting properties.
This cheese is also used in Aligot, another famous Auvergne dish. While Aligot is a potato purée mixed with cheese to create a stretchy texture, La Truffade keeps the potatoes in chunks or slices, allowing for a crispier and heartier dish.
How does it compare to Laguiole AOP?
Laguiole AOP (pronounced LA-YOLL) is a hard, aged cheese with a strong, nutty taste. It undergoes a long maturation process, sometimes exceeding 12 months. The young version, Tome Fraîche, is completely different. It is fresh, elastic and mild, with a subtle acidity that enhances the flavours of La Truffade.
Unlike aged cheeses, Tome Fraîche must be used fresh, ideally within a few days of production. Its high moisture content makes it ideal for melting, creating the signature gooey consistency of La Truffade.
Here’s a comparison table between Tome Fraîche de l’Aubrac and Laguiole AOP:
| Feature | Tome Fraîche de l’Aubrac | Laguiole AOP |
|---|---|---|
| Type | Fresh, uncooked cheese | Hard, aged cheese |
| Milk Source | Raw or thermised cow’s milk (Aubrac, Simmental cows) | Raw cow’s milk (Aubrac, Simmental cows) |
| Texture | Soft, elastic, melts easily | Firm, dense, grainy when aged |
| Flavour | Mild, milky, slightly tangy | Nutty, complex, slightly spicy when aged |
| Ageing Process | Not aged, consumed fresh | Aged 4–12+ months |
| Salt Content | Unsalted | Salted during production |
| Melting Properties | Excellent for melting (Aligot, La Truffade) | Limited melting, better for grating |
| Production Region | Aubrac (Cantal, Aveyron, Lozère) | Aubrac (Cantal, Aveyron, Lozère) |
| Typical Use | Melted into dishes (La Truffade, Aligot) | Eaten on its own, grated into dishes |
| Availability | Rare outside Auvergne | More widely available |
Substitutes for Tome Fraîche de l’Aubrac
Since Tome Fraîche is hard to find outside Auvergne, you can use alternatives:
- Fresh Cantal – Similar texture and flavour.
- Mozzarella (low moisture) – Good melting properties.
- Young Saint-Nectaire – Slightly richer but works well.
- Provolone or Scamorza – Good elasticity, but stronger taste.
While these substitutes work, they lack the exact stretchiness of Tome Fraîche. If you can source it, it is always worth using the real thing!
What to serve with La Truffade
La Truffade is delicious on its own but pairs beautifully with meat, salad and wine.
1. Meats
- Jambon d’Auvergne – A dry-cured ham similar to Prosciutto.
- Saucisse d’Auvergne – Traditional pork sausages.
- Roast beef – A great match for the creamy potatoes.
2. Wine pairings
Auvergne produces some excellent light-bodied red wines that complement the richness of La Truffade.
- Côtes d’Auvergne Gamay – Fruity and fresh.
- Saint-Pourçain – Light and earthy.
- Pinot Noir – A delicate match.
For white wine lovers, try a dry Chardonnay from the Loire or Jura.
3. Salad
A simple salad with vinaigrette balances the richness. Try frisée, endive, or arugula with a mustard dressing.
La Truffade vs Aligot: What’s the difference?
Both dishes use Tome Fraîche de l’Aubrac, but they are different:
| Feature | La Truffade | Aligot |
|---|---|---|
| Texture | Crispy, with chunks of potato | Smooth, stretchy purée |
| Cheese ratio | Moderate | Very high |
| Cooking method | Sautéed in a pan | Beaten vigorously into purée |
| Typical accompaniment | Ham or sausages | Grilled meat |
While Aligot is more cheese-dominant, La Truffade is about balancing potatoes and cheese, making it heartier.
Recipe: How to make authentic La Truffade at home
While La Truffade is simple, technique and ingredient quality matter. The key is to use the right cheese and cook the potatoes properly to achieve a balance between crispiness and creaminess.
Ingredients
For 4 servings, you will need:
- 1 kg potatoes (firm, waxy varieties like Charlotte or Yukon Gold)
- 300 g Tome Fraîche de l’Aubrac (or a good substitute like fresh Cantal or Mozzarella)
- 2 tbsp duck fat or butter (for authenticity, use duck fat)
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Chopped parsley (optional, for garnish)
Step-by-step method
Prepare the potatoes
- Peel and cut the potatoes into thin slices (about 5 mm thick).
- Rinse them under cold water to remove excess starch.
- Pat dry with a clean towel to help them crisp up in the pan.
Cook the potatoes
- Heat the duck fat or butter in a large cast-iron skillet over medium heat.
- Add the potatoes and cook slowly, stirring occasionally, until they are golden brown and tender. This process takes 20–25 minutes.
- Season with salt and black pepper to taste.
Add garlic and cheese
- Lower the heat and stir in the minced garlic.
- Add the Tome Fraîche de l’Aubrac, torn into small pieces.
- Let the cheese melt slowly, stirring gently so it coats the potatoes but doesn’t break them apart.
- The cheese should become stretchy and gooey, binding everything together.
Serve immediately
- Garnish with chopped parsley (optional).
- Serve hot, ideally with cured ham, sausages or a green salad for balance.
Why La Truffade is a must-try dish
La Truffade is more than just cheese and potatoes; it represents the soul of Auvergne’s cuisine. It is simple yet indulgent, made with high-quality local ingredients that highlight the region’s cheesemaking traditions.
If you want to experience authentic French comfort food, this dish is a must-try. Whether you make it at home or enjoy it in an Auvergne restaurant, La Truffade is a delicious tribute to the rich dairy culture of France.
Have you ever tried La Truffade? Would you cook it at home? Let us know in the comments!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
