Fromage Forte

By • February 15, 2011 • 5 Comments



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
  1. Blend everything up in food processor until it's a smooth paste
  2. Pack into individual ramekins or one large dish
  3. Bake @ 375 till bubbly and warm
  4. 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)
  5. Absolutely delicious with toasted buttered pumpernickel or Russian black bread, grissini, tart apple slices & radishes
From Our Friends
powered by ZergNet

Comments (5) Questions (1)

Default-small
Default-small
Dsc_0675-x2a

over 3 years ago Sagegreen

Very cool. Love that you bake this, too.

Summer_2010_1048

over 3 years ago Midge

Yum! Love black and rye bread too.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love the flexibility, and anything that helps me clean out my fridge is great!

My_catering_(2)

over 3 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.

New_years_kitchen_hlc_only

over 3 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)