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Fromage Fort Strong Cheese

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Ingredients

Adjust Servings:
1 lb cheese at room temperature
1/4 cup dry white wine (or more used a dry vermouth)
3 tablespoons unsalted butter softened
2 tablespoons fresh parsley leaves
1 small garlic clove (used more)

Nutritional information

233.1
Calories
163 g
Calories From Fat
18.2 g
Total Fat
11.5 g
Saturated Fat
47.8 mg
Cholesterol
550.2mg
Sodium
5.1 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
11.3 g
Protein
56g
Serving Size (g)
8
Serving Size

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Fromage Fort Strong Cheese

Features:
    Cuisine:

    use this whenever the cheese drawer gets too full of little bits and pieces! It looks so upscale when served to guests, they'll never know it's actually leftovers. LOL!
    One note of caution, if you use a really strong flavored cheese, make sure you have enough mild ones to balance the flovor, or you may find it too sharp.

    • 30 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Fromage Fort ( Strong Cheese),This is a great way to use leftover bits of cheese. Use about 3-4 kinds of any variety (e.g. Cheddar, Parmesan, Provolone, Fontina, Brie, about anything), but use a combination that is not too salty. I was a little leary of how all the flavors would come together, but I loved it. used mostly brie and manchego, with some cheddar and a small amount of feta. I started with the recommended amount of wine, but ended up adding more as the processor was running as mine was very thick and I wanted a consistency that was a bit thinner. This is a fun recipe, very adaptable, so just improvise to suit your own taste. Adapted from Alton Brown.,use this whenever the cheese drawer gets too full of little bits and pieces! It looks so upscale when served to guests, they’ll never know it’s actually leftovers. LOL! One note of caution, if you use a really strong flavored cheese, make sure you have enough mild ones to balance the flovor, or you may find it too sharp.,used feta with wild onions and teleme (both imported from Turkey) and some gouda. I ended up using about 1/2 cup wine and I increased the garlic to 3 grated cloves. Very good! Try it instead of garlic butter. Slather it on some good bread and toast it up next time you make spaghetti! Thank you for sharing your recipe, GaylaJ.


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    Steps

    1
    Done

    Remove Any Rinds from Hard Cheeses; Grate Hard Cheeses and Cut Others Into 1/2 Inch Cubes (if You Have a Good Food Processor, I See No Reason to Grate Beforehand, Just Cut All Cheeses Into Cubes).

    2
    Done

    Place Cheese, Wine, Butter, Parsley, and Garlic in a Food Processor and Blend Approximately 2 Minutes, or Until Smooth.

    3
    Done

    Serve Immediately or Refrigerate For an Hour or Two For a Firmer Consistency.

    4
    Done

    Can Be Stored in the Refrigerator For Up to 1 Week.

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