When French home cooks have odds and ends of different kinds of cheeses in the refrigerator, they turn them into fromage fort, a creamy spread that’s wonderful slathered on baguette slices or served with crackers. We love that this free-form recipe never tastes the same twice. Depending on the cheeses you have on hand, it’s sometimes tangy and fresh-tasting; other times, spicy and robust. Got brie, roquefort, and camembert? Or stilton and boucheron? It doesn’t matter: Blend them in the food processor, add some white wine, perhaps some garlic. Leave it to the French to figure out a way to make cheese even more delicious.
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.