Fromage Fort | Food & Wine

http://www.foodandwine.com/recipes/fromage-fort/print

C O NT R IB UT E D B Y JA C Q UE S P P IN

TOTAL TIME: 10 MIN

FAST

SERVINGS: 4

MAKE-AHEAD
STAFF-FAVORITE
VEGETARIAN

Fromage fort is the ultimate way of using leftover cheese.

Jacques Ppin's father used to combine pieces of
Camembert, Brie, Swiss, blue cheese and goat cheese
Marcus Nilsson

together with his mother's leek broth, some white wine

and crushed garlic. These ingredients marinated in a cold
cellar for a week to a week-and-a-half (he liked it really
strong). Now Ppin's wife, Gloria, makes a milder version
in a food processor that takes only seconds. It is delicious
with crackers or melted onto toasts. It also freezes well.
More Cheese Recipes

IN G R ED IE N T S

1/2 pound cheese pieces

1 garlic clove
1/4 cup dry white wine
Black pepper
Salt

1 of 1

1. Put about 1/2 pound of cheese pieces in the bowl of a food

processor, add 1 garlic clove, about 1/4 cup of dry white wine and a
big grinding of black pepper. Salt is usually not needed, but taste
the mixture and add some if it is. Process for 30 seconds or so, until
the mixture is creamy but not too soft, and then pack it into small
containers. The fromage fort is ready to use now, either served cold
or spread on bread and broiled for a few minutes. Broiling will
brown the cheese and make it wonderfully fragrant.

P UB L IS HE D A P R IL 2 0 0 7

5/6/2015 10:42