Ingredients
-
1
-
1
-
1/4 - 1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
-
Directions
Meatandtomatoes’ Fromage Fort, inspired by jacques pepin’s recipe cooking time is chilling time (blogged at meatandtomatoes com/2010/04/cheese-glorious-cheese html), inspired by jacques pepin’s recipe cooking time is chilling time (blogged at meatandtomatoes com/2010/04/cheese-glorious-cheese html)
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Steps
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1
Done
|
Chop Cheese Into Small Pieces, Removing Any Rind, and Add to Food Processor. If Using Harder Cheeses, Like Parmigiano, It's Easier to Grate Before Blending. |
|
2
Done
|
Add White Wine Gradually; It's Easy to Add More to Reach Desired Consistency, but Difficult If You Put Too Much in to Start. |
|
3
Done
|
Add Pepper and Salt, If Necessary. the Cheese May Be Salty Enough Without This Addition, So Use Your Own Judgement. |
|
4
Done
|
Blend Until Smooth and Creamy. Add More Wine as Necessary Until the Consistency Is to Your Liking. |
|
5
Done
|
Chill Until Slightly Firm. |
|
6
Done
|
Eat With Bread or Crackers or What Have You While Listening to the Labyrinth Soundtrack (that Last Part Is Just a Serving Suggestion). Can Also Be Eaten Straight Out of the Food Processor, but It Is Better After a Bit of Fridge Time. M. Pepin Also Suggests Putting It on Bread and Broiling It, Which Is Deliciously Tasty as Well. |
