Fromage Fort

Sunday, 02 Nov 2008

Fromage Fort

This is a Jacques Pepin recipe from Food and Wine.  Great way to use up the little bits of cheese you have left over.  I used cave-aged cheddar and Amablu Gorgonzola, both from Minnesota’s Faribault Cheese Caves, asiago, Parmesan, and Parrano cheeses.  The extra sharp cheddar and Amablu made for a pretty strong mixture, but after all, that’s what “fromage fort” means – “strong cheese.”

This can be served cold or spread on bread and broiled.  Pics of each option are included – cold with crackers and a little extra freshly ground pepper, and hot, broiled on top of crusty Italian peasant bread.  This is a great appetizer, especially with a nice glass of wine.

Reader's Comments

  1. Hey Elizabeth,

    I haven’t managed to make the pumpkin muffin’s yet, but made some fromage fort today. Finally a good use for all those little pieces of leftover cheese I had laying around the fridge. I used sherry, because that’s all I had and both Ryan and I thought it tasted like fondue on bread.

    Thanks for sharing.


  2. Fondue on bread… that sounds great. I bet it was good with sherry. Thanks for visiting!

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