Fromage fort means “strong cheese”. First, the video I learned this from. The great Jacques Pépin:
Hell, if there is anything in my fridge at all, there is leftover cheese. For hard cheeses, I used some 6 year cheddar, some “3 milk Gouda”, some Swiss, some Gruyère, and some mimolette. For the soft cheese, that is a nice hunk of marinated Armenian string cheese. The herbs are sort of Italian-y. That’s also 4 cloves of garlic, 20 cranks on the pepper grinder, and 2 6oz bottles of Chardonnay, of which I only used one.
Following the video, I cut the cheeses (hehe) into smaller hunks:
Buzzed up the garlic first:
Then the hard cheese, then the soft cheese, then I added one bottle of the Chardonnay.
Looks like the video, don’t it? I tasted it, and it was really garlicky and a little bit thin, so I added a couple more ounces of Gruyère. I tasted it again, and added about a half teaspoon of salt. At that point, I was satisfied.
This is how much fromage fort you will get from a pound of cheese:
Mine is very strong, almost like a mild bleu cheese; I used a lot of aged cheeses. As JP says in the video, every time you make this is will taste different, because the cheeses will be different. If you made it with mozzarella, Colby Jack, and Velveeta you’d get something completely different! What it is is, really tasty, and very different from cheese dips and spreads that you can get in the stores.
Recommended. I was at the point where I was never going to use those cheeses. Now this will get used.
ETA: Pépin says in the video that it mellows when heated under the broiler; it does. That’s how I would serve it.
Hell, if there is anything in my fridge at all, there is leftover cheese. For hard cheeses, I used some 6 year cheddar, some “3 milk Gouda”, some Swiss, some Gruyère, and some mimolette. For the soft cheese, that is a nice hunk of marinated Armenian string cheese. The herbs are sort of Italian-y. That’s also 4 cloves of garlic, 20 cranks on the pepper grinder, and 2 6oz bottles of Chardonnay, of which I only used one.
Following the video, I cut the cheeses (hehe) into smaller hunks:
Buzzed up the garlic first:
Then the hard cheese, then the soft cheese, then I added one bottle of the Chardonnay.
Looks like the video, don’t it? I tasted it, and it was really garlicky and a little bit thin, so I added a couple more ounces of Gruyère. I tasted it again, and added about a half teaspoon of salt. At that point, I was satisfied.
This is how much fromage fort you will get from a pound of cheese:
Mine is very strong, almost like a mild bleu cheese; I used a lot of aged cheeses. As JP says in the video, every time you make this is will taste different, because the cheeses will be different. If you made it with mozzarella, Colby Jack, and Velveeta you’d get something completely different! What it is is, really tasty, and very different from cheese dips and spreads that you can get in the stores.
Recommended. I was at the point where I was never going to use those cheeses. Now this will get used.
ETA: Pépin says in the video that it mellows when heated under the broiler; it does. That’s how I would serve it.
Comment