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Fromage Fort – Strong Cheese
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Confused as to what to do with all those little leftover pieces of cheese? An easy solution is to blend them all together to make a unique cheese spread. You can clean out the cheese compartment of your refrigerator, and at the same time create something wonderful to eat. The little end pieces of Brie, Cheddar, farmer cheese, chevre, Roquefort, Mozzarella, and scores of other cheeses can be quickly transformed into a tasty mixture which the French call fromage fort (strong cheese). This cheese spread turns out different every time you make it because you always use different cheeses. Try to balance the types of cheese you use. For example, don't use more than one especially salty cheese, as it will make the mixture too salty. In France, the home of fromage fort, it is a little more elaborate than simply leftover cheese. Traditionally leftover cheeses where mixed together then allowed to ferment in liquid such as milk or vegetable broth. Fromage fort is still made in France, but usually with just one cheese, which is determined by the region where it is being made. Because of its runny consistency, it is sold by the ladleful. Check out Linda's Appetizer Recipes for more great appetizer ideas. Fromage Fort – Strong Cheese
1 pound assorted
leftover cheeses, at room temperature (Cheddar, Parmesan, Provolone, Fontina,
Brie, goat cheese, mozzarella,
chèvre, Roquefort,
etc.) * * If you use a really strong blue cheese or gorgonzola, it can easily become the dominant flavor in your combination (just a little bit of these cheeses). Make sure that you use a combination that is not too salty. NOTE: 3 types of cheese is enough - 6 or 7 types will be even better. Remove the rind, hard spots, and any mold from the cheese. Cut the cheese into 1/2-inch cubes, and grate any hard cheeses. Weight your total chesses so you know how much other ingredients to add. Place the room temperature cheeses in a food processor, and process 20 to 30 seconds or slightly smooth. Add wine, butter, herbs, garlic, and black pepper; blend until very smooth, creamy, and spreading consistency, approximately 3 to 5 minutes. Add additional wine if necessary. Remove the mixture from processor and transfer it to a crock, ramekin, or bowl. Cover tightly with plastic wrap and refrigerate. Serve immediately or refrigerate for at least 1 hour if you would like a firmer consistency. Best served at room temperature. Store, covered, in the refrigerator. Serve with your favorite rustic bread, crackers, and/or slices of olive oil-brushed baguette. Serve with your favorite wine and enjoy! Makes about 2 1/2 cups, serving 10 to 12.
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