Fromage Forte
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Author Notes: I don't know if you could even count this a a recipe...it's more of a guide. I once worked at a restaurant the specialized in fermentation...wine/cheese/beer, we often had various and sundry bits of cheeses left over that were too small to serve, so we banked them and once a week I would make Fromage Forte...since our cheeses changed often, so did the Fromage Forte.
This is as strongly flavored as you want it... I love it nice & stinky, definitely not a good first date choice. A combination of hard & ripe cheeses is fab, great way to prolong the life of a washed rind cheese that may be heading towards over ripe. Mozzerella is the only cheese I would shy away from it just doesn't add anything.
If you are going to go out and buy cheese for this...try to mix in a nice variety of flavors even if you stay in one region ...I bet you could find a friendly cheese monger/ counter person who would be happy to gather together an assortment of odds and ends for you (maybe even at a discount?)
As for the alcohol..depends on what you have on hand, drier whites or roses and strong flavored beers work best (porters, ales etc)- a Bud light just won't cut it. IF you avoid using alcohol for any reason you could sub sparkling apple cider, see if you can find a drier one.
Its a also abulous fridge cleaner!!!! Great with breadsticks, toast points, and apples.
You can up the amounts as you wish...this is like a formula, also use less garlic if you are not a GARLIC fan, you can also sub roasted garlic for a milder version. - - Aliwaks - Aliwaks
Serves 2-4
- 2 cups Cheeses odds & ends (anything but mozzerella)
- 1 large clove garlic
- 1 teaspoon finely chopped thyme leaves
- 1/2 cup white wine/vermouth/champagne or beer....red wine will make it a weird gray color esp if you have blue cheese bits involved
- Blend everything up in food processor until it's a smooth paste
- Pack into individual ramekins or one large dish
- Bake @ 375 till bubbly and warm
- Left overs can be stored for awhile in the fridge, should you become addicted to this, you can just keep adding to the original..sort of like that bread that has a 100 year old starter. (you can also smear leftovers on toast and grill till bubbly)
- Absolutely delicious with toasted buttered pumpernickel or Russian black bread, grissini, tart apple slices & radishes
- This recipe was entered in the contest for Your Best Fondue
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over 2 years ago Sagegreen
Very cool. Love that you bake this, too.
over 2 years ago Midge
Yum! Love black and rye bread too.
over 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Love the flexibility, and anything that helps me clean out my fridge is great!
over 2 years ago Aliwaks
I am currently obsessed with the black Russian bread at Whole Foods...esp with buttered radishes, raw scallions or strong cheese (or all three!)..puts me in touch with Eastern European roots. Still on a hunt for this one chewy crusted sour-ish rye-ish bread my grandmother used to buy from the Ukrainian butcher on 2nd ave in NYC.
One of these days I will attempt to bake bread.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Great recipe!! I am so indebted to you for sharing this method. Plus, I now am inspired to pick up some of that pumpernickel flour that's been calling my name the last few times I've been at my bulk flour place. I can hardly wait to make a good sturdy loaf of pumpernickel, or perhaps a Black Russian using pumpernickel, just a bit of rye, and barley flour. ;o)