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 ½ lb of cheese, I'll use 1/-8-¼ 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 ½ 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.
Cheese Recipes
Are you a wild cheese freak like us? We've some recipes for you!
Brie en Croute
Low Carb Cauliflower Mac and Cheese
Easy Cheese Souffle
Gluten-Free Cheez Its
Gluten-Free Fried Brie
Grilled Halloumi Salad with Peaches & Figs
Heart Shaped Beer Pretzels with Jalapeno Jack Dip
Hot Cheeseburger Dip
How to Make Fresh Mozzarella
How to Make Proper Queso
Jalapeno Artichoke Cheese Dip
Paneer Burgers
Paneer Pakora - Gluten-Free
Smoked Cheese Balls
Smoked Jalapeno Poppers
Southwest Fondue
The One Cheese Ring
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Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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Well, the published nonsense, anyway!
Fromage Fort
Equipment
Ingredients
- Bits of leftover cheese
- Butter
- Fresh garlic peeled and pressed
- Dry white wine of choice
- Fresh herbs optional
- Salt & pepper optional
Instructions
- If any of your cheeses have a rind on it, trim the rind and discard it.
- Place all of your cheese into a food processor, blitz it till it’s finely chopped. Add butter and garlic, continue blitzing until finely chopped and well combined.
- Slowly stream in your wine, a bit at a time, until the cheese mixture reaches the consistency that you’re looking for. Taste, and add any herbs that you’ll be using, and blitz again.
- Season with salt and pepper to taste, if desired.
- Cover spread tightly, chill for at least a day to allow flavors to mingle. (Assuming you have patience. We usually do NOT.)
Explain to me this "leftover cheese" of which you speak.
It's a rare phenomenon, I know!
Can't wait to try this. It makes so much sense. Thanks!
I'd forgotten about fromage fort and haven't made it in years, I'm so glad that you posted this to Facbook!