Fromage Fort

As my 100th blog post (!!), this is dedicated to what I am proud to call my favorite food: CHEESE. From Camembert to Montagnolo, La Pyramide to Gruyere, Brillat Savarin, Feta, Bucheron, Sharp Cheddar, Brie de Meaux, Parmesan, Raclette, Epoisses, Fougerus, Reblochon-- you get the idea: I love cheese. The Cheeseboard (conveniently located four blocks from my apartment) is my favorite store. Even the Fromageries in Paris can't compete with the Cheeseboard's selection and generosity (I am slightly ashamed to admit how long I stand there, tasting cheese, each time I go in). I always end up with quite a variety in my fridge, and I am usually loath to eat the last of any particularly delicious cheesy morsel. Apparently, other people feel the same way; thus, the birth of Fromage Fort, essentially a puree of your leftover cheese bits, magically reconstituted into a tasty spread that is divine spread on bread and stuck under the broiler until bubbly and brown. This is the closest to eating "processed" cheese I have, and will, ever come.

I use Jacques Pepin's recipe-- appropriate to this "homage" post, since he is my favorite recipe writer of all time.

You'll need:

about 1/2 lb cheese bits
1 clove garlic
1/4c dry white wine (I use vermouth)
lots of black pepper

Throw it all into the food processor and process until smooth. Taste and add salt if necessary (if you used strong enough cheese, you shouldn't need salt). Your mixture should look like this:


You can keep this in a container in the fridge for weeks. As I said, it's really good on toast, either plain or broiled. You can also top it with olives. Yum.

Also, as this is my 100th post, and I never thought I'd make it this far, I want to thank my readers (I know there are at least 7 of you), and say that even though this was never supposed to be a public blog, it's been wonderful to get your comments and feedback, and even to work on the quality of my photos (though this post's pictures are distinctly monochrome and unappetizing). Thanks for reading!