Remade the apple + cheese and beef pie. It’s a specialty from Mayenne. I’ve talked about this in French COTQ. This time I used oxtail instead of chuck steak, meat was softer and fatter, we preferred. It was melting soft after 3 hours’ cooking with red wine. For the pie, I added more apple, cheese and pommeau, and a bit less beef this time. A better balance.
Port Salut is a semi-soft pasteurised cow’s milk cheese from Pays de la Loire, origin from monastery of Entrammes. The cheese is also called Entrammes.
