Comments on: Strong Cheese http://notwithoutsalt.com/2009/02/25/strong-cheese/ “Where would we be without salt?” - James Beard Thu, 20 Jun 2013 07:08:05 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: DocChuck http://notwithoutsalt.com/2009/02/25/strong-cheese/comment-page-1/#comment-1588 DocChuck Sun, 12 Apr 2009 17:32:55 +0000 http://artisansweets.wordpress.com/?p=628#comment-1588 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.

]]> By: Julia http://notwithoutsalt.com/2009/02/25/strong-cheese/comment-page-1/#comment-1429 Julia Sun, 15 Mar 2009 18:06:09 +0000 http://artisansweets.wordpress.com/?p=628#comment-1429 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.

]]> By: Cher http://notwithoutsalt.com/2009/02/25/strong-cheese/comment-page-1/#comment-1428 Cher Sat, 07 Mar 2009 01:23:02 +0000 http://artisansweets.wordpress.com/?p=628#comment-1428 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!

]]> By: katrina http://notwithoutsalt.com/2009/02/25/strong-cheese/comment-page-1/#comment-1427 katrina Fri, 06 Mar 2009 23:38:54 +0000 http://artisansweets.wordpress.com/?p=628#comment-1427 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.

]]> By: Wendi http://notwithoutsalt.com/2009/02/25/strong-cheese/comment-page-1/#comment-1413 Wendi Wed, 04 Mar 2009 22:54:42 +0000 http://artisansweets.wordpress.com/?p=628#comment-1413 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!

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