On the Cheese Truck 2/20/2010
SPECIAL OF THE MONTH: $3 off a 14-oz package of Saint Foin, a pasteurized cow’s milk cheese.
NEW ON THE TRUCK
Saga Blue, a brie mix with a blue cheese and triple cream.
Clothbound Cabot Cheddar, a cheddar with a deep earthy tone close to Old Cantal.
Mini Pont L'Eveque, a pungent but delicate cheese.
Goat Milk’s Butter, European style butter made in California. Light and flavorful. For eating not too much for cooking.
Mimolette, inspired by the Dutch. In the 17th century, Louis XIV wanted a cheese to be like the Edam but different so color from annatto was added.
Clochette, a goat's milk cheese that's mild and sour to more acidic when aged, made in a shape of a bell.
Myzithra or Ricotta Salata, depending where you are from − the first one is its Greek name, the second is Italian. A raw goat cheese, mild but salty. Imagine a dry feta. Very good but better on salad or pasta.
ALSO ON THE TRUCK
Cabra Quinta, lightly salty because aged in sea salt.
Leyden with cumin seeds, wonderful on its own but excellent in eggs.
Applewood-smoked cheddar, excellent by itself but delightful melted in dishes as tacos and mac-and-cheese.
And if are you making soup from scratch? Ask for Parmigiano-Reggiano rind -- it's free.
The weather is cold, so you need to eat warm. Try Laurent's sauces for pasta, meat or fish:
Pomodoro (for pasta, vegetable, meat or fish)
Bolognese (very HOT, for pasta)
Walnut Pesto (Multiple use: pasta, veggie, sandwich, fish)
Roquefort cream sauce (some pastas and meat)
Black peppercorn cream sauce (meat and fish)
Sage cream sauce (Pumpkin ravioli and shrimps & scallops)
Mushroom cream sauce (pasta and meat)
Carbonara cream sauce (long pasta only)
People’s comments about Laurent Bonjour's sauces:
“Tried every brand but your sauces are the best ones."
“Your sauces are so good, I need to have them at least twice a week”.
“I wish I could find it in every store”. www.cheesecorner.net
At the Larchmont Farmers Market every Sunday, 9 am - 2 pm, rain or shine!







