Monger’s Corner: Ethan! (and a new cheesy recipe)
Let’s see what Ethan had to say: “It has a super velvety texture, which melts on the tongue and coats your mouth. You can spread it on a baguette or mix it in with pasta. I love garlic, so this cheese is very versatile for me and has all the flavors that I love.”
Milk: pasteurized cow; Origin: France
recipe: chicken roulé hey hey
I usually prepare this chicken with fresh goat cheese, but when challenged with Ethan’s cheese choice, I decided to modify. And it was AWESOME. I may never go back to goat.
Serves 4
Ingredients:
4 bone-in, skin-on chicken breasts
8 oz. Le Roulé with Garlic & Herbs, cut into 4 slices
8 fresh basil leaves
Olive oil (for brushing)
Salt
Pepper
Preparation:
Preheat oven to 375 degrees.
1. Place chicken breasts on a baking sheet (I place foil under the chicken to reduce mess).
2. Separate the skin from the top of each breast, but do not remove entirely.
3. Place one slice of Le Roulé and two basil leaves under the skin of each breast.
4. Brush the top of the skin with olive oil and sprinkle with salt and pepper.
5. Bake for 35-40 minutes until just cooked through.
about the cheese
Le Roulé is a creamy, fresh cow’s milk cheese that is a dream to spread (warm bagel, anyone?). It also looks lovely on a platter when cut into a thick slab because of its unique swirl design. This cheese is very young, making it high in moisture and relatively mild in flavor. This is why it is such a wonderful base for other ingredients. In this case, it’s blended with garlic and herbs, but we also have a version with cranberries.