Dec 14, 2011
1
review
Rate & Review

Fromage Fort

Almost any cheese will do for fromage fort, whether they be hard rind cheeses or soft double creams. Use blue cheeses sparingly if mixed in with this recipe as it may overpower the flavor. However, to make an even stronger fromage fort (or, strong cheese) make blue the hero cheese and substitute port wine or sherry for the white wine.
Print Save Recipe
Fromage Fort Enlarge Image Credit: Helen Rosner
YIELDS: ABOUT 2 ½ CUPS

INGREDIENTS

1/2 pound of cheese pieces (without the rinds), cut into small chunks, about ½ "
2 garlic cloves, peeled and smashed
½ - 1 cup dry white wine
2 tbsp. finely chopped herbs: thyme, parsley, rosemary, etc.
Freshly ground black pepper

INSTRUCTIONS

In a food processor add the cheese pieces and garlic and pulse until broken up. Add the wine a little at a time until your desired consistency is achieved; puree until smooth or leave the mix a little texture. Depending on your choice of cheeses and their moisture level you may need more or less white wine. Add chopped herbs and black pepper and puree until blended. Serve with toasted baguette or crudité.
Fromage Fort

This article was first published in Saveur in Issue #144

Subscribe now

Ratings & Reviews (1)

noAvatar
Very practical and delicious way to clean out the fridge of assorted cheese remains before they go bad.
Fromage Fort Reviewed by tkmbiz on . Very practical and delicious way to clean out the fridge of assorted cheese remains before they go bad. Rating: 4

Your Rating & Review

Please log in to leave a comment. Not a member yet? Sign up here.