FROMAGE FORT ( STRONG CHEESE)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Fromage Fort ( Strong Cheese) image

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

1 lb cheese, at room temperature
1/4 cup dry white wine (or more, I used a dry vermouth)
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small garlic clove (I used more)

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

There are no comments yet!