Fromage Fort

I don’t know about the rest of you, but I’ve got a serious cheese fixation – I’ve rarely met a cheese I don’t like. What this means for me is that at any given time, I’ve got a cheese drawer of cheese bits – packages of half eaten cheese that usually go bad before I have a chance to get back to them. That is, until I found this recipe for fromage fort, a spread made out of leftover cheese, wine and garlic. I’m a convert! Now, no cheese goes to waste, as whenever I half a half pound of cheese laying around, I whip a batch of this up. It changes flavor as it sits, and in my opinion, gets better as it ages. This particular batch is a mixture of mushroom brie, truffle cheese, and sundried tomato and basil cheese. I’ve yet to try the suggestion of spreading it on baguette and broiling it in the oven, but the idea sounds divine.

Fromage Fort

I’m submitting this recipe to be part of La Fete du Fromage, the monthly blogging event hosted by Chez Loulou.

Fromage Fort
recipe courtesy Jacques Pepin, via Food & Wine Magazine

1/2 pound cheese pieces
1 garlic clove
1/4 cup dry white wine
Black pepper

Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.

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