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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.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Fromage Fort – Strong Cheese
Recipe Type:
Appetizer,
Dips & Spreads ,
Cheese,
Wine
Cuisine: French
Yields: 10 to 12 servings
Prep time: 30 min
Ingredients:
1 pound assorted leftover cheeses, at room temperature (Cheddar, Parmesan, Provolone, Fontina,
Brie, goat cheese, mozzarella,
chèvre, Roquefort, etc.)*
1/4 cup white
wine
1/2 cup (1 stick or cube) unsalted butter, softened
2 tablespoons fresh herbs (such as thyme, sage, flat-leaf parsley, tarragon,
marjoram, or basil), optional
1 clove
garlic
1 teaspoon freshly-ground
black pepper
*
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.
Preparation:
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. Remember, you
want a total 1 pound of cheeses.
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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