Fromage Fort ( Strong Cheese) |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is a great way to use leftover bits of cheese. Use about 3-4 kinds of any variety (e.g. Cheddar, Parmesan, Provolone, Fontina, Brie, about anything), but use a combination that is not too salty. I was a little leary of how all the flavors would come together, but I loved it. I used mostly brie and manchego, with some cheddar and a small amount of feta. I started with the recommended amount of wine, but ended up adding more as the processor was running as mine was very thick and I wanted a consistency that was a bit thinner. This is a fun recipe, very adaptable, so just improvise to suit your own taste. Adapted from Alton Brown. Ingredients:
1 lb cheese, at room temperature |
1/4 cup dry white wine (or more, i used a dry vermouth) |
3 tablespoons unsalted butter, softened |
2 tablespoons fresh parsley leaves |
1 small garlic clove (i used more) |
Directions:
1. Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes).
2. Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
3. Serve immediately or refrigerate for an hour or two for a firmer consistency.
4. Can be stored in the refrigerator for up to 1 week.
|
|