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Fromage Fort

Fromage fort is the ultimate way of using leftover cheese. My father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with my motherís leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong). Now my wife, Gloria, makes a milder version in a food processor that takes only seconds. It is delicious with crackers or melted onto toasts. It also freezes well.

1/2

pound

cheese pieces

1

garlic clove

1/4

cup

dry white wine

Black, pepper

Salt

Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (2.6 ounces).

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

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

258.09

Calories From Fat (55%)

142.54

% Daily Value

Total Fat 16.23g

25%

Saturated Fat 9.81g

49%

Cholesterol 49.9mg

17%

Sodium 940.52mg

39%

Potassium 87.03mg

2%

Total Carbohydrates 3.06g

1%

Fiber 0.07g

<1%

Sugar 0.66g

 

Protein 21.89g

44%