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Fromage Fort

Fromage Fort is a cheese spread made with end pieces of various kinds of cheese.

The Sauce: Fromage Spread – Thick cheesy spread made with natural cheeses to spread on crackers and toasted baguette slices.

‘Great Sauces Transform Good Food into Gourmet’ 

Lofty leftovers

Fromage Fort comes from the French. You gotta love this invention. Blend cheese end pieces together into a unique cheese spread. Every combination creates a slightly different mixture. Bleu, gruyere, medium cheddar, Monterey Jack, pepper jack, Swiss, brie, gorgonzola, goat cheese and so on. It’s like making Bread Pudding with leftover loaves and crusts or stir frying day old rice into Pork Fried Rice. Never underestimate the power of repurposing a basic ingredient.

Fromage FortBy the way, I’m cringing over ‘cheese spread’ because it conjures up visions of processed cheese in jars or pressurized squirt cans. This natural cheese spread is distant from processed unless you count the whirl in your food processor. Maybe that makes them third cousins, twice removed.

Don’t throw away those tasty cheese morsels relegated to the bottom of the bin. With a spin, convert them into a creamy spread for crackers, grilled crostini or toasted baguette slices. Fromage Fort is an easy, economical appetizer for the holidays.

You may also enjoy Bleu Cheese Ball, Magtag Bleu Terrine w/ Fruit and Nuts, Rockamole, Fetamole, Hummus, Baba Ghannouj, Creamy Italian Feta Dip, Antipasti and Tapenade.

1 of 3 part series ”Easy, Handy, Tasty Holiday Fare”. Part 2 Trail Mix Chocolate Bark and Part 3 Crispy Chickpeas. More about Appetizers.

2012 AniversaRecipe – Peanut Butter Balls
2011 AniversaRecipe – Ginger Limeade

Recipe: Fromage Fort

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Cheese EndsIngredients
1/2 lb cheese ends such as bleu, gruyere, medium cheddar, Monterey Jack, pepper jack, Swiss, brie, gorgonzola, goat cheese, room temperature
1/4 cup chicken broth
1/2 clove finely grated or minced garlic
3 grinds black pepper

Special Equipment – food processor

Instructions
Cheese in Food Processor1 Trim hard rinds or moldy edges from cheeses. Grate harder cheese and dice softer pieces.

2 Combine cheeses, chicken broth, garlic, pepper in a food processor and process until smooth and creamy. Serve immediately or store in the fridge for a few days. Let come to room temperature before serving so it is spreadable.

Information
Notes
Parmesan and

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other hard cheeses come out grainy. Avoid them if you want a smooth texture.

Recently I was browsing through the cheese counter in one of my local supermarkets and they had a basket of small pieces of cheese. Each mini wedge or brick was small enough to share a few tastes without making a big investment. This basket would be a fine place to

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pick up cheese for Fromage Fort.

Applications
Works great on an appetizer buffet or as a first course.

Dish Designer

  • Exchange chicken broth with cider vinegar or even water.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Fromage Fort
Written by
Photography and Styling by Helen Horton
Updated: December 13, 2013

Continue Reading · 2

‘Easy, Handy, Tasty Holiday Fare’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Tradition is change

Holidays are filled with wonderful happenings. This morning I was looking through my calendar of engagements/concerts/appointments during December. It’s more densely populated than any other month of the year with festive events I’m looking forward to with anticipation.

Crispy Chick PeasI’ve also got baking, cooking and roasting penciled into the schedule. I have some long time holiday traditions I make year over year with a big splash of dishes that are new and different to add some texture and variety. In fact, my kids will tell you that if there is anything traditional about our Christmases it’s that we do something new and different each year.

Trail Mix Chocolate BarkFor my December series, I’m sharing 3 new recipes I’ve never made until recently when I began testing/developing them. Because time is at a premium, here’s my criteria. First they had to be very easy. Second, the ingredients had to be handy, already residing in my fridge and pantry or available at the supermarket. Third, they must be tasty. So…easy, handy and tasty. These will be delicious additions to an appetizer buffet, office/holiday party, or wrapped for a treat to share.

 

Fort FromageFriday, December 13, 2013Fromage Fort is a French invention. Gotta love this idea. Blend some cheese end pieces together to create a unique cheese spread. It’s a little different each time. Don’t throw away those tasty morsels that may not see the light of the buffet table unless you whirl up some Fromage Fort.

 

 

Trail Mix Chocolate BarkSaturday, December 14, 2013 – Share chocolaty, crunchy Trail Mix Chocolate Bark. Melt the chocolate, sprinkle on your favorite trail mix and let set. Break into bark. Add to a treat plate or package to deliver to people you visit or people who visit you during the holidays.

 

 

Roasted Chick PeasSunday, December 15, 2013 – This savory treat is easy and healthy. Start with a can or two of chickpeas, season and roast. Crispy Chickpeas are a crunchy snack to enjoy while watching your favorite Christmas flicks or whip up when you have guests stopping by on the fly.

 

 

SaucyCuisine.com
Cook with Sauces
‘Easy, Handy, Tasty Holiday Fare’ Series
Written by
Photographs and Styling by Helen Horton
Updated: December 5, 2013

Continue Reading · 0

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