Best Fromage Fort Strong Cheese Recipes
FROMAGE FORT ( STRONG CHEESE)
This is a great way to use leftover bits of cheese. Use about 3-4 kinds of any variety (e.g. Cheddar, Parmesan, Provolone, Fontina, Brie, about anything), but use a combination that is not too salty. I was a little leary of how all the flavors would come together, but I loved it. I used mostly brie and manchego, with some cheddar and a small amount of feta. I started with the recommended amount of wine, but ended up adding more as the processor was running as mine was very thick and I wanted a consistency that was a bit thinner. This is a fun recipe, very adaptable, so just improvise to suit your own taste. Adapted from Alton Brown.
Provided by GaylaJ
Categories Spreads
Time 10m
Yield 2 cups, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes).
- Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
- Serve immediately or refrigerate for an hour or two for a firmer consistency.
- Can be stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 233.1, Fat 18.2, SaturatedFat 11.5, Cholesterol 47.8, Sodium 550.2, Carbohydrate 5.1, Sugar 0.1, Protein 11.3
FROMAGE FORT
You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Provided by Alton Brown
Categories appetizer
Time 10m
Yield about 2 cups
Number Of Ingredients 5
Steps:
- Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
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