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Old 11-02-2004, 09:31 AM   #11
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LOL, otter! I really like the concept of Fromage Fort, though. Your discovery seems to support my earlier worries that some cheeses will co-mingle well and others won't. I am still going to use this method and Goodweed's suggestions to fiddle around until I find combinations that work. This seems like a perfect spread to have for holiday gatherings! (And it's so darned easy to do!)

Thanks for the report, Sir Otter!
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Old 11-02-2004, 10:15 AM   #12
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I even tried a rescue with my recently aquired Herbes de Provence, but to no avail. I think the Pepper Jack overwhelmed the colby and the cheddar, when the opposite was what I was hoping for. I might try again using only milder cheeses. I made a really small batch, so at least it wasn't a major disaster.
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Old 11-02-2004, 12:47 PM   #13
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Okay, I made it last night -
used dry mozzerella & medium cheddar.
It scared me a bit when, after I put the right amount of wine, that it's consistency was like velveeta (I'm guessing from the mozzerella). But, then I sloshed more wine in (*mostly in me, a la Julia*) and it came out perfectly spreadable. I made more than I thought it would be (I have a tendency to make big food), but DH & I really enjoyed it.

Now, besides the way we ate it last night, what else can I do with the rest?
I want to experiment more!
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Old 11-02-2004, 01:55 PM   #14
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It supposedly has a refrigerator life of 5 days, so you shouldn't wait too long. I was thinking of a grilled cheese sandwich if it had come out to my liking. Depending on what yours tastes like - mac 'n cheese?
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Old 11-02-2004, 05:25 PM   #15
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Eating it right now - chilled with wheat thins..........mmmmmmmmmmmmmmmmm!
I can taste the wine (I used white zin)
After sitting overnight in the frige, the flavor is
actually even better. I think this will be my snack each day till it's done.

I had visions of more fromage forts in the cheese section today. I got some danish fontina and some hard parmesan for a recipe, but I think there will be enough left...
I think you may have created a monster, Otter
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Old 11-02-2004, 06:41 PM   #16
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jkath, your description is so sensual, it is taking me back to the night when I took my main squeeze to see "Tom Jones." After looking in my refer and seeing what's in Velveeta and Cheez Whiz, I WILL have to try again!
PS: I have yet to try Fortina - how does it taste?
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Old 11-02-2004, 07:10 PM   #17
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Fromage - French for Cheese
Forte' - All languages with Latin origins- strong

Meso Forte'- Medium strong

Fortisimo - very strong.

Terms are used frequently in music as well as food.

I think I would like to make something - Fromage Fortisimo :twisted:

Seeeeeya; Goodweed of the North
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Old 11-03-2004, 10:00 AM   #18
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Quote:
Originally Posted by Goodweed of the North
Fromage - French for Cheese
Forte' - All languages with Latin origins- strong

Meso Forte'- Medium strong

Fortisimo - very strong.

Terms are used frequently in music as well as food.

I think I would like to make something - Fromage Fortisimo :twisted:

Seeeeeya; Goodweed of the North
Indeed! Makes me immediately think of Habanero-Cheddar with Horseradish-White Cheddar. Hmmm... I wonder how well those would blend...???
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Old 11-03-2004, 12:01 PM   #19
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Quote:
Originally Posted by Otter
PS: I have yet to try Fortina - how does it taste?
Think of a creamy Jarlsburg, with a less nutty flavor, but with a deep, rich, smooth taste. The strength needed, yet not overpowering.
Kind of like an oboe solo in the middle of a classical masterpiece: clear, something to take notice of, yet a perfect blend when mixed with the remainder of the orchestra.
(This happens every year: when the seasons begin to change,
and the weather gets a chill, I succumb to all that is classical)
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Old 11-04-2004, 08:04 AM   #20
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kjath, you are a stitch - I never thought I'd hear a cheese compared to an oboe solo! I think I will try the Fontina later, but I just bought enough cheese to last me a while.
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