Intro

fromagefort1

I made this recipe all the way back in January and I can not believe that I have waited until now to post it. Do not let my dilly dallying rub off on you. Raid your cheese drawer and make this recipe a.s.a.p.

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Frugality is not something I excel in. Being a passionate foodie I hesitate to limit my food budget even during these tough financial times, but when being frugal includes an assortment of cheeses, wine, butter, herbs and garlic then I’m in.

ff3 Fromage Fort, meaning strong cheese, was created by the French as a way to use up all the little odds and ends of cheese that you may have hanging around in the fridge. You know those pieces I am talking about? After a trip to your favorite Fromagiere, (here’s mine) with a wide assortment ranging from a soft and tangy blue to a unctuous triple creme, you and some lucky guests (or just you) enjoy an evening of fine cheeses. What remains on the plate that once held your delicious array, are small chunks of each variety. It seems rather silly to wrap each piece individually to be put back into the fridge only to be left there uneaten for several days. Fromage Fort is the solution to such a dilemma.

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Toss the remaining pieces into your food processor with the aforementioned wine, butter, herbs and garlic. Pulse until smooth then you have an entirely new cheese perfect for spreading on bread and crackers. You can eat as is or place the bread with the spread under the broiler until brown and bubbly.

As with snowflakes and fingerprints, no two Fromage Forts are the same, because different cheeses are used each time. You may use any variety of hard, semi-soft, and soft cheeses.
Isn’t frugality delicious?

Ingredients

  • 1 pound left-over cheese, at room temperature
  • 1/4 cup dry white wine
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley leaves
  • 1 small clove garlic

Directions

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. Fromage Fort can be stored in the refrigerator for up to 1 week.

Okay. Now. Go. Make it!!

Served with La Panzanella Croccantini and Raincoast Crisp crackers

Mattbites.com likes Fromage Fort too!!

Originally posted here.

 

17 Responses to “Strong Cheese”

  1. emma

    I saw a version of this in Food and Wine (I think) posted by Jaques Pepin. When I made it, I found mine didn’t look quite as spreadable as yours does. I don’t think I had put in any butter or parsley, a must for next time. Now I just have to buy some cheese and create some leftovers :)_ Thanks for the re inspiration to try this recipe again

    Reply
  2. Phoo-D

    I must say from the first photo I was expecting a recipe that somehow incorporated cheese in guacamole (yes, curious). Fromage Fort would be much nicer! Matt at mattbites.com wrote about making this recently – I’m going to have to give it a try. Though what is leftover cheese?!
    Phoo-D

    Reply
  3. Kate

    Oh, I love you forever! This recipe makes my heart go pitter-pat! Quel Fromage is now bookmarked in my browser. How cheese!

    Reply
  4. Elyse

    What a delightful recipe! I always have leftover cheese that I end up having to throw away eventually. Now I know what to do with it! Sounds delicious!

    Reply
  5. Catherine

    I always have several of leftover pieces of cheese in several ziplocs, and I never put them to good use before they go bad. Thank you–now I know!

    unconfidentialcook.com

    Reply
  6. Jen

    Just last night my man made macaroni and cheese with the leftover cheeses we had looming in the cheese drawer. Next time, we’ll try this recipe! Fantastic idea & timing! Cheers :)

    Reply
  7. Rachelle Louise

    Okay, this looks terribly delicious and resourceful. There is something about this particular batch of photos that has me mesmerized! Great food styling, guys. Just gorgeous. Your hubby sure has a way with a camera! He should teach a little class on food photography! I could use some help! I hope packing went okay! This is the big weekend, right? Wonderful post all around…

    Reply
  8. croquecamille

    Brilliant! Leftover cheese isn’t often a problem chez moi – I’ll just have to buy a little extra! (Maybe not exactly the point, but still.)

    Reply
  9. Wendi

    I live in France and little bits of leftover cheeses in the fridge are a constant at our house. What a wonderful idea! Thank you!

    Reply
  10. katrina

    What a beautiful post – beautiful photos, and a fantastic recipe for leftover bits, which I used to use in quiche, but thanks to you, now have a lovely, delicious, strong willed dip and spread.

    Reply
  11. Cher

    Made it tonight with leftover Roquefort, Mozz, aged Gouda and Jack. Soooo good, and a bit surprisingly, sooo strong! I think the garlic boosted all the other flavors. Can’t wait to try again with other combo cheeses – yum!

    Reply
  12. Julia

    What an idea. Although left-over cheese isn’t exactly a problem, I’ll definitely try this! This will be the next big thing at our house parties, I’m quite sure.

    Reply
  13. DocChuck

    I saw this identical recipe (or method, if you will) on an Alton Brown show. Did he get if from you?

    My wife and I make a batch of fromage fort regularly.

    Reply

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