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Accompaniments,  Aged Cheese,  Artisan Cheese,  Cheese in Cooking

Fromage Fortifications

As a cheese blogger, having a fridge full of the good stuff is an occupational hazard.

As of yesterday I have leftover pieces of Manchego, Parmesan, Swiss, Cheddar, Gorgonzola and several unidentified randoms.

Now you know how I hate waste as much as losing perfectly good cheese, so I dug out this recipe by the amazing David Lebovitz for Fromage Fort.

Fromage fort is a French cheese spread, literally “strong cheese”. It is traditionally made by blending together pieces of different leftover cheeses, white wine (or other spirits) with garlic, herbs and whatever takes your fancy.

Spreadable goodness
Spreadable goodness

I made mine with around seven kinds of odds and ends cheeses

Before the meltdown
Before the meltdown

The recipe calls for cream cheese, but I used labaneh as I always have some on hand, as well as cayenne pepper, some chilli flakes and a little slick of dijon mustard.

Ready to blend
Ready to blend

I used a nice dry white but think sherry could also work. You blend until smooth, adding a little extra wine if needed. Then I scraped into a bowl to chill. It made the perfect casual Friday supper with friends with crisp breads and a glass of red.

Voila
Voila
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