Today’s bento consisted of faux osso bucco, bread and butter, some Cantalet cheese, and I supplemented with a strawberry yogurt.
The osso bucco is less than authentic because I used beef shank instead of veal, and I didn’t make a proper gremolata. Instead, I put the parsley in as a finishing touch and I forgot to buy a lemon to zest. 😦
The Cantalet was the last of my weekend cheese-tasting. I like to go to Whole Foods after the market for a croque madame or Eggs Benedict. I’ll usually stop by the cheese case and get a couple to try. This week, I chose 2: a Tomme de Chevre Bois Noirs (terrible–made me sick… really… it had to have been off when I bought it) and a really nice Cantalet. artisinalcheese.com says it is an ancestor to British farmhouse cheddars, and I can definitely see the connection. Cantalet is very nice and smooth, with a tiny bit of a bite to it (it is French, after all). It went very well with Honeycrisp apples, and I was a little sad to eat the last of it today.