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.
cheese and toast 