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Fromage Fort
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Description
This is a lovely something known as fromage fort, or in much less lyrical English, strong cheese. When first making this, I followed a recipe from the inimitable Jacques Pépin. Now I eyeball everything, based on how much cheese I have. I basically just throw stuff in with abandon and it always comes out well!
Cook time is actually chill time. Visit the related blog post for more pics & ramblings.
Ingredients
- 1 pound Cheese [any Kinds: Brie, Blue, Swiss, Goat, Etc.]
- ¼ cups White Wine [will Vary With Amount Of Cheese]
- 1 clove Garlic, Chopped Or Grated [or More To Taste]
- Salt And Pepper, to taste
Preparation
CHOP cheese into small pieces, removing any rind, and add to food processor. If using harder cheeses, like parmigiano, it’s easier to grate before blending.
ADD white wine gradually; it’s easy to add more to reach desired consistency, but difficult if you put too much in to start.
ADD garlic, pepper and salt, if necessary. The cheese may be salty enough without this addition, so use your own judgement.
BLEND until smooth and creamy, adding more wine as necessary until the consistency is to your liking.
CHILL until slightly firm and eat with bread or crackers or what have you while listening to the Labyrinth soundtrack (that last part is just a serving suggestion).
Can also be eaten straight out of the food processor, but it is better after a bit of fridge time. M. Pépin also suggests putting it on bread and broiling it, which is deliciously tasty as well.
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Judy on 10.9.2014
I also use this same “recipe” as a great way to clear out my cheese drawer. Although I love blue cheese, I avoid it in my fromage fort, as it tends to dominate. I try and use room temperature cheese for a smooth consistency. This is a big hit whenever I serve it.