You know that little piece of gorgonzola sitting in the back of the cheese drawer in your refrigerator? Take it out along with that piece of lonely cheddar you’ve been putting off using? Add in other bits and pieces of leftover cheese from your cheese stash, blitz the whole thing in your food processor and voilà, you’ve made a delicious cheese spread in no time.
This is a genius “recipe” from Jacques Pepin–a recipe he attributes to his father who used to combine leftover bits of Camembert, Brie, Swiss, blue cheese and goat cheese into a tasty spread. You can combine whatever cheeses you have on hand. In this case, I had some gorgonzola, a bit of provolone and a chunk of leftover cheddar. Delicious!
This recipe is adapted from one that appeared in Food and Wine Magazine here.
Fromage Fort
Ingredients
- 1/2 pound cheese pieces
- 1 garlic clove
- 1/4 C. dry white wine
- Black pepper
- Salt
Directions
- Step 1 Put cheese, garlic clove, white wine and pepper in the bowl of a food processor. Process for a half a minute or so–until the mixture is creamy. Taste for salt.
- Step 2 Serve on crackers. May also be served spread on small slices of bread and broiled. Spread is also good spread on fruit like apples and pears.
