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Fromage Fort

1

pound

left-over cheese*, at room temperature

1/4

cup

dry white wine

3

tablespoons

unsalted butter, softened

2

tablespoons

fresh parsley leaves

1

small

clove garlic

1

Remove any rinds from hard cheeses. Grate hard cheeses and cut others

2

into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a

3

food processor and blend until smooth, approximately 2 minutes. Serve

4

immediately or refrigerate for at least 1 hour for a firmer consistency.

5

This can be stored in the refrigerator for up to 1 week.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (3.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

356.56

Calories From Fat (85%)

304.29

% Daily Value

Total Fat 34.61g

53%

Saturated Fat 21.89g

109%

Cholesterol 91.59mg

31%

Sodium 11.89mg

<1%

Potassium 94.22mg

3%

Total Carbohydrates 2.04g

<1%

Fiber 0.25g

1%

Sugar 0.66g

 

Protein 0.63g

1%

Tips

*You may use any left-over cheese you wish, such as Cheddar, Parmesan,Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure thatyou use a combination that is not too salty.