Fromage Fort

I was sitting outside this morning basking in the fall sun, reading my copy of “The Gourmet Cookbook,” thinking how much I’ll miss the magazine and how glad I am that I’ve hung onto this book. I’m one of those strange creatures that reads cook books like novels.

Fromage Fort broiled
Fromage Fort broiled

My Grandpa used to say that if you let a book fall open, it will automatically open to the “dirty” part. I’m sure he’d laugh if he could open one of my cookbooks because they really do open to the “dirty” pages. Much as I try to keep things clean, the favorites always end up smudged and well-worn, and tell a history of their own.

Getting back on subject, though, in the Gourmet book I’ve found a recipe for Fromage Fort – a spread made with bits and pieces of different cheeses…didn’t I say in my leftover section, Smidges and Titches that if all else fails, call something by a French name? If you like Pimento Cheese or have ever made Cheese Balls, I’m sure you’ll see a similarity in the ingredients and process!  I’ve made small amounts with whatever I’ve had and even used cream cheese to flesh out other cheeses – I’ve used wine, both red and white, port or nothing – use your imagination and your taste buds and let them guide you.

Fromage Fort – from the Gourmet Cookbook

“Fromage Fort (literally, “strong cheese”) is a blend of cheeses flavored with wine or herbs.  It’s a terrific way to use up leftover pieces of cheese.  Remove and discard the rinds, if any, from 1 pound of assorted cheeses. Grate hard cheeses and cut softer cheeses into 1″ cubes.

  • In a food processor, blend cheeses with 3/4 stick of softened butter and three tablespoons dry white wine until very smooth, about a minute.
  • Transfer to a small bowl.  Fromage fort can be served immediately, when the consistency is soft; if a firmer consistency is desired, refrigerate, covered for at least 2 hours.
  • Serve with bread or crackers.”

My note:  Try it spread on a nice bread and broiled, as shown above and enjoy!

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