Maggie Parkinson makes cheese and loves to eat it (almost as much as we do) and we were thrilled when she sent us her own recipe for Fromage Fort, and a unique variation she calls her nacho version. This is truly an appetizer for cheese lovers!
Maggie is a former cookbook author who is currently building a bed & breakfast in Poulsbo, Washington (click here for our original interview). Every so often, she sends us one of her fabulous recipes (Steak in Stilton Sauce, Pizza, Saag Paneer, Pear & Fig Bread) and we rush to share with you. Let us know what you think of this one!
By Maggie Parkinson
This is a recipe which belongs in the collection of “things I am addicted to.” Or do I mean – “things to which I am addicted.” Whatever!
FROMAGE FORT is French for STRONG CHEESE… and it’s a very robust cheese spread. I used to go to one of the warehouse stores and I bought a cheese spread by Black Diamond – the cheese company, and I loved it. But, living in the woolly wilds of Poulsbo now, I can’t find this product, so, I have turned to FF as a wonderful substitute. This is the recipe you turn to when:
- You’ve bought a bunch of cheeses for a party or a holiday feast and they didn’t get eaten
- Or you go delving in your fridge and there are all kinds of small pieces of cheese leftover
- Or you deliberately over-buy cheeses so that you can be sure to make this! (Ahem – guilty)
First, I am going to list the ingredients for a classic version of the dish and those are:
1 pounds 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
This is good and you should try it: HOWEVER, let’s talk a bit about the cheeses to use and how I have modified the recipe a couple of ways.
- 1.5 pounds assorted cheese… more than the original version because - well see below.
- 3 cloves garlic (see-more garlic)
- 1 T soft butter
- 7 tablespoons white wine, ( I started with 1/3 cup and added two more tablespoons)
- (As I don't want something extremely perishable in my FF, I don't include the parsley - I don't need green things swimming in it!)
- Cut the cheeses into chunks and put it in your food processor; pulse.
- Add the wine and butter and a bit of pepper and whiz away until it is all smooth.
- According to the classic recipe this will keep for about a week. As I am a vacuum sealer extraordinaire-(can't afford to waste anything on MY budget) this keeps until I have finished it.. for several weeks. I just reseal every time I use it.
- This is good on crackers, in a sandwich, stirred into a sauce or used as a poultice on the back of your hand-no-that last one is just a fantasy!
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sugar