Fromage Fort Strong Cheese Recipes

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FROMAGE FORT



Fromage Fort image

The French cheese spread called fromage fort ("strong cheese") is a smooth, pungent amalgam of garlic, white wine, and any leftover cheeses you have in the refrigerator. Smear it on slices of baguette and run them under the broiler to have with drinks, or simply serve it with crackers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes about 2 1/2 cups

Number Of Ingredients 4

1 pound leftover cheeses, such as Gorgonzola dolce, Brie, Gruyere, and goat cheese, room temperature
1/2 cup dry white wine
2 cloves garlic, roughly chopped
Coarse salt and freshly ground pepper

Steps:

  • Trim any hard, moldy, or unwanted rinds from cheeses. Grate hard cheeses, and cut soft ones into small pieces. Combine cheeses with wine and garlic in a food processor and process until smooth and creamy. Season to taste with salt and pepper; serve immediately or store in refrigerator up to 3 days. Let come to room temperature before serving.

FROMAGE FORT ( STRONG CHEESE)



Fromage Fort ( Strong Cheese) image

This is a great way to use leftover bits of cheese. Use about 3-4 kinds of any variety (e.g. Cheddar, Parmesan, Provolone, Fontina, Brie, about anything), but use a combination that is not too salty. I was a little leary of how all the flavors would come together, but I loved it. I used mostly brie and manchego, with some cheddar and a small amount of feta. I started with the recommended amount of wine, but ended up adding more as the processor was running as mine was very thick and I wanted a consistency that was a bit thinner. This is a fun recipe, very adaptable, so just improvise to suit your own taste. Adapted from Alton Brown.

Provided by GaylaJ

Categories     Spreads

Time 10m

Yield 2 cups, 8-10 serving(s)

Number Of Ingredients 5

1 lb cheese, at room temperature
1/4 cup dry white wine (or more, I used a dry vermouth)
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small garlic clove (I used more)

Steps:

  • Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes).
  • Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
  • Serve immediately or refrigerate for an hour or two for a firmer consistency.
  • Can be stored in the refrigerator for up to 1 week.

Nutrition Facts : Calories 233.1, Fat 18.2, SaturatedFat 11.5, Cholesterol 47.8, Sodium 550.2, Carbohydrate 5.1, Sugar 0.1, Protein 11.3

FROMAGE FORT



Fromage Fort image

You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield about 2 cups

Number Of Ingredients 5

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

Steps:

  • 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. This can be stored in the refrigerator for up to 1 week.

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