French Market newsletter- Comte 10 months – Pont l Eveque – Camembert de Normandie – Petit Suisse – Cantal – Recipe Pates au steak et Beurre au truffe blanche

Dear French Market Shoppers,
With the recent Opening of Parliament there have been a lot of receptions at different embassies and I was honoured that the French Embassy selected my cheeses to serve at their functions. It is good to know that the quality of my cheese is appreciated by the most discerning of clients.
This year is flying by and we are into March this weekend.  Our weather is still very hot but I notice sunset seems to come earlier and it is often dark by the time I get home. Please watch out for all the cyclists on the roads training for next weekend’s Argus. We need to make the most of our summer weather with lots of outdoor entertainment and wonderful meals. The Proteas will be playing the an exciting 3rd test match at Newlands this weekend so I am sure you will have friends arriving for parties and picnics. This Sunday the UCT Big band will be playing at the De Waal Park so if you are not watching the cricket then take a picnic of delicious French cheese and enjoy the music.
My new cheese stock arrived this afternoon from France and will be in the shop tomorrow morning. I will have plenty of Camembert from Normandie, the mature Comte Bleu, the 6 months old Cantal Entre Deux, fresh cream cheese Petit Suisse and some  Pont l Eveque AOC which many of you have asked for. This lovely washed rind cheese has been is  made in the small town of the same name since the 12th century and is recognised as one of the oldest in Normandie. It has a distinctive pungent aroma and a nutty flavour. Pont l Eveque is ranked in popularity alongside Camembert and Brie.
I will also be getting in some of the very popular Duck mousse and Pate d’Ardennes again on Sunday morning.
When I return home after a day’s work, I am often looking for a quick, easy meal for supper. One of my favorite dishes is tagliatelle with a sauce. As an elderly Italian client said to me recently all you need is good ingredients for the sauce, it does not have to be a complicated recipe. So this week I made one of my easy recipes, I used slices of sirloin steak (you could also use fillet steak). The porcini mushrooms are readily available and I buy fresh tagliatelle which I deep freeze and use when needed. It is the topping of white truffle butter that creates a delicious aroma and makes this dish special. See my recipe.
I hope that you have a wonderful weekend and I look forward to seeing you again soon.
Regards
Suzanne

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