How to Make Fromage Fort ... or "How to Make Garlic Cheese Bread like a BALLER"
Recently, I woke up from dreaming about Fromage Fort. Literally, I woke up to making a mental list of the bits of cheese that we had in the fridge, if we had any appropriate wine already open, etc.
To be fair, it HAD been a while since I'd made the stuff. It was just an odd thing to randomly wake up to, you know?
Anyway, for those not familiar with it, Fromage Fort ("Strong cheese") is recycling at its finest. This is a ridiculously delicious cheese spread that you make from whatever odds and ends of leftover cheese you may have laying around in your fridge. Add some garlic, white wine, maybe some fresh herbs... yeah. Awesome stuff!
Our favorite use of the spread is to lightly toast some baguette slices in the oven, spread liberally with fromage fort, and then broil until it's all melty and amazing. That's actually what my husband woke up to for breakfast, that morning! SO GOOD.
Like some of my other recipes, this is less a "recipe", so much as "guidelines and suggestions". This is very much a case of your final product being very much the result of what ingredients you have on hand, and your personal tastes!
The amounts of ingredients that you'll use will vary, depending on a few factors.
- Generally speaking, for every 1/2 lb of cheese, I'll use 1/-8-1/4 cup of white wine. This depends on how soft the cheese are that I start with, and how soft I want the final spread. More soft is great for a dip, less soft is great for spreading on a baguette and broiling.
- If I'm using a lot of hard cheeses, I'll add a couple Tablespoons of butter for every 1/2 lb of cheese.
- I like to use a ton of garlic, maybe 2-3 cloves per half lb. Some people will use as little as ONE clove per POUND of cheese. Do what you like!
- Fresh herbs: Use whatever you like, in whatever amount you like. Start with a little, taste, and add more if desired.