fromage fort… i put this ish on everything

i first saw this concept in concept in food & wine magazine when it seemed way too over my head, and considering i had ZERO cheese knowledge, it would have been.  after seeing a recipe for it about a year ago, i decided to give it a go.  still not having all of the cheese smarts that i gained while at my last job, it didn’t turn out well.  after seeing an instagram photo of the fromage fort that the cheese shop makes, i had to see if my cheese knowledge that i now have would magically make my fromage fort a success.  well it did, so here is the recipe and a few tips on the types of cheese to use.
more recipes simply tell you to use “cheese leftovers”,  this is where i think i got lost the first time around.  while you can use many cheese, a bit of a guide.

cheese i used
one nutty (gruyere)
one sharp (aged cheddar, but not too aged)
one mellow (iberico)
one soft (st. andre)
i found all of these at a local market and are really easy to find, but if i had a local cheese shop, i would have headed there!
if you like blue cheese and have some laying around, totally use it.  just be careful in the amount, i would say about 1/4 of total cheese used

makes about 2 1/2 cups

1 lb cheese, cut into cubes or crumbled
1/3 cup dry white wine (i just used pinot grigio)
3 tablespoons unsalted butter
1 large garlic clove
1 tablespoon fresh thyme
3-6 chives, depending on length
salt & pepper to taste

. throw everything except salt & pepper in the food processor and process until smooth
. season with salt & pepper (some cheese is saltier than you think, so be careful)

what now?

serve as is on super crunchy crostini
top baguette slices with a layer and pop them under the broiler
on flatbreads with fresh tomatoes & herbs
on a grilled cheese with ham & apple
mix into scrambled eggs (thanks melissa!)
over grilled chicken
add it to your mac n cheese mix

really the possibilities are endless

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