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-   -   Fromage Fort (http://www.discusscooking.com/forums/f22/fromage-fort-3753.html)

Otter 10-24-2004 05:12 PM

Fromage Fort
Alton Brown may have solved my leftover cheese problem. On his show today he made Fromage Fort, which is made with leftover cheeses and a few other ingredients. It creates a spread for bread or crackers. Now I can use the exact cheese specified in the recipe with no leftover problem. Bye, bye Velveeta?
Of course, the story of my life is that I will love the first one and then never be able to match it again.

Audeo 10-24-2004 06:12 PM

Wow! Is this ever a great idea! I have a short ton of leftover cheese from a gathering last weekend, so I'm going to give this a whirl tomorrow.

Thanks for posting this one!

Otter, I feel your replication pains....notes, notes and more notes!

Otter 10-24-2004 06:48 PM

Audeo, let me know how it comes out. I'm always several days ahead on my food planning (defrosting what was on sale last month) and won't be able to get around to it for a while.

Audeo 10-25-2004 09:39 AM

Shall do, Otter. I'll probably kick it into gear after a nap later this morning. Very busy night last night in the OK Corral...

Audeo 10-30-2004 06:46 AM

I finally got around to trying out the Fromage Fort yesterday and it was pretty darned good...pretty darned interesting, too.

I combined English Cheddar, Cotswold and Gruyere, in fairly equal amounts, and I added a wee bit of remaining brie and Camembert. All in all, I had about 1-1/4 pounds of cheese. Threw it all into the food processor, then added about 1/4 cup of cabernet, instead of the white wine called for in the recipe. (Personally, I enjoy a cab with most cheese...and I had a bottle already opened and no chardonay around...) I omitted the butter (an oversight really) and did not add additional salt. The taste at this point was very appealing! Since the consistency was a little "loose", I refrigerated the blend for a couple of hours.

The result: A delicious cheese spread, definately on the cheddar side and with the obvious tart richness of the cabernet in every bite. The entire family enjoyed it and it was consumed in a flash by the son's pals who came for dinner.

I'm a little relieved that I greadily refused to spare even a morsel of the Roquefort to add to this. Besides the fact that I'm adicted to the stuff, I really think it would have provided too much "confusion" to the blend. I can see this recipe working exceptionally well with like-minded cheeses, but I would resist making a meld of a wide variety of cheeses...not too certain if that would still be as appetizing.

Great recipe, which I will definately make again. Thank you for sharing this, Otter!

Otter 10-30-2004 07:04 AM

Very interesting - I hadn't tried it yet because the only wine I had in the house is my favorite - Cabernet Sauvignon! I bought some Chardonnay yesterday expressly for the Fromage Fort, so I guess I will use that with some Colby and Pepper Jack in order to make room for the Havarti, Muenster and Smoked Gouda I bought yesterday. I don't have time to try it this weekend, so will post the results next week.

Chief Longwind Of The North 10-30-2004 08:32 AM

I think we could all be called cheese-heads around here LOL. I love cheeses and at one time read the ingredients on a box of Velveeta to see if I could make my own. It wasn't a very hard recipe to duplicate.

I suggest we experiment a little, and give the recipes to each other when we come up with a winner. I think next payday I'll have to get some Havarti, Jarlseburgh, nad maybe some well-aged Balderson Cheddar, and of course, the creamy flavor of a good Muenster will have to be added. I'll melt over low heat with milk, and blend with my immersion blender (works great for blending cheese sauces that have been taken to too high a temperature, causing seperation and lumps). We could even add flavorings like smoke, or carraway, or horseradish, etc. Peppers might be nice too.

Seeeeeya; Goodweed of the North

Otter 11-01-2004 02:17 PM

Well, I finally got around to trying it this afternoon. I had hoped that I could take cheeses that were sitting around because I didn't like them and make them into a spread I would like. Unfortuately, it didn't happen for me. I think possibly the pepper jack overwhelmed the others. Anyway, no big loss because it freed up space for some cheeses that I do like.

jkath 11-01-2004 05:41 PM

I'm gonna have to try this........
but I'll have to actually buy cheeses for this experiment and hide them;
You see, we never ever have leftover cheese!
DH's late night snack is whatever cheese we have in the house,
along with a dill pickle spear, and perhaps some carrot or celery sticks.
Thanks for this link, Otter.

Otter 11-02-2004 07:26 AM

I think it has potential if you use cheeses you like. I was trying to get rid of cheeses I didn't, which is somewhat akin to trying to make a silk purse out of sow's ear.

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