Tag Archives: he Spread

Toast Post: Fromage Fort

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….

Yep, 5 or 6 of these and contentment is yours.

TRIAL 1:

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)

handful parsley

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.

TRIAL 2

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!)

TA-DAAAAA!!!!!!

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.

Advertisements

11 Comments

Filed under All Recipes, Cheese/Cheese Related, Toast Posts