Today I wrote a piece in the Globe about a spread called Fromage Fort. Without repeating myself (as you can simply read the actual piece), I thought I would expand a little on the recipe that is in the Globe and tell you the specific cheeses that I blended to make two versions of the spread as I was testing it.
This makes such a fabulous grilled cheese or quick meal just broiled on baguette that I almost had to stop myself from eating it twice a day (I didn’t stop myself though, that would be wrong).
And my cheese drawer is suddenly SO spacious. I feel some cheese shopping coming on….
The first trial was made of actual leftover cheese in my fridge. I used:
2 oz Stilton (blue)
3 oz Pierre Robert (soft, triple creme)
2 oz Garottxa (hard)
2 oz asiago (firm)
1 clove garlic
1/4 cup white wine
lots of fresh ground pepper
So, just about an even ratio of everything though I threw is some extra Pierre Robert that was leftover on the cutting board. (Why did I not just eat it? Oh the willpower I possess.)
Then I just buzzed it for 30-60 seconds in the food processor til completely combined and it was done.
Same wine, pepper, herbs and garlic, I went out and bought specific bits of cheese for this one:
2 oz Abondance (firm)
2 oz old cheddar (firm)
2 oz Munster (soft, washed rind)
3 oz Brie (soft)
This version was quite strong (though the blue in the first batch really spoke out) but it was a little more pungent due to the Munster.
But again–I find when melted the flavours mellow out a bit (not if you ask my husband about the Munster version though!)
I know I am going on about this, but it is truly some of the easiest and most rewarding “cooking” I have done. And it all has to do with cleaning out the fridge. Two birds…lots of cheese bits.
11 responses to “Toast Post: Fromage Fort”
Looks wonderful! I’ve never tried mixing cheeses to create concoctions like these. Thanks for the idea. I love stilton with port. I actually love the stilton infused with port. Maybe that’s also an idea to use port instead of white wine…
You can totally try that but the red wine makes the mixture a greyish red–sometimes unappetizing to look at. But in a grilled cheese? Who would know!
Oh. My. God. Can I come over? And can you test one with goat and sheep cheese for your cow-free friend in L.A? I want to eat ten thousand of these right now.
Hmmmm-I’m thinking chevre, maybe goat cheddar, manchego and roquefort? DO IT!
Yum! Thank you! Drooling! : ) That’s funny about the grey color if you mix red wine in. But then how do the cheesemakers get that red look?
Sue – this sounds delicious, but have you ever tried an old fashioned Welsh rarebit? In all my 20+ years in Canada I have never seen this glorious mix of cheese, milk, beer or wine, mustard and whatever else, mentioned or served, except in my house. Spread on bread and grilled, it may not suit contemporary frugal tastes, but it’s gloriously decadent. The cheese is often cheddar, but, as you know, the great thing about cheese is that product experimentation rarely fails. Recipes abound, from the simple to complex; how about experimenting and suggesting one?
Here’s an interesting article from the U.K. “chattering classes” favorite daily:
Thanks for this comment–and yes, I do know of Welsh Rarebit and thought of it as I wrote the Globe column. Friends of ours lived in England for awhile and have it once in awhile. Thanks for the link and I am going to put it on my “to do” for a blog post. Perfect idea!
The Welsh Rarebit Post is coming….
I don’t know. Maybe it is not enough or maybe it will work? I just tried it once and it was rather unappetizing looking. I am happy to reverse my opionion!
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