Cool Tip: A New Use for Old Cheese ...
- Jun 24, 2015
We always end up with small pieces of different cheeses leftover ...and by the time we re-discover them in the refrigerator, they’re often in various stages of drying out, growing some of their natural molds, and generally deteriorating (even with the great Cheese Paper, it doesn't extend the life of the cheese forever) …. But there is no reason to toss them: these are the basic ingredient in a French staple: Fromage Fort!
This translates as “Strong Cheese” and it is … a wonderful cheese spread that will be different every time you make it, and eat it …how strong is up to you!
The basic recipe is a combination of leftover cheeses, some dry white wine, garlic, fresh herbs, and some salt and pepper. Any combination of cheeses will work: Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese, and Alton Brown suggests combining Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. It all depends on what you find in your refrigerator! When the cheeses are drier, add more wine. When the cheese is stronger, add less garlic. And for a real Burgundian version, add a tablespoon or so of Marc de Bourgogne (or brandy). Blend to your desired creamy consistency, let it meld for a week or so, get a great baguette, and enjoy!
Recipe
1 pound Cheeses - mold, rind and very dry parts removed
3 Garlic cloves
½ cup dry White Wine (with more available as needed)
2 tablespoons Marc de Bourgogne or brandy
1 tablespoon fresh herbs: Thyme, Rosemary, whatever, to taste
Salt and ground Black Pepper, to taste
In a food processor, finely chop the garlic. Add cheese and ½ cup of wine and Marc and process. Add herbs and salt and pepper to taste, and more wine to achieve desired creamy consistency. Remove to a crock, store refrigerated for 1 week or more before consuming.
Enjoy!