Recipes with Cheese

Maggie Parkinson's Fromage Fort

Maggie Parkinson's Fromage Fort

sfw.PictureOfMaggie
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!

sfw.Fromage_fort_de_ProvencFROMAGE FORT

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.

If you use a collection of what I call SOAPY cheeses you won’t get a GRAND result when you make this; by soapy I mean mild, rubbery cheeses like mozzarella, Jack and mild Edam. I was born in the UK where cheeses are dry and sharp mostly so I long ago developed a disdain for soapy cheeses! So, look for cheeses with a robust flavor and include them in the mix.
I just made some of this and into the bowl went: Brie, Ricotta Salata, sharp Cheddar, SOME Jack for volume and some Swiss.
* NOTE: I absolutely LOVE blue cheese and cook with it often, put it into my burgers, etc. I think blue cheese CAN be included, but tends to predominate the whole batch and I did not enjoy the version I made with blue cheese. For me, the garlic and wine in this concoction is what makes it so good; one loses that element with the inclusion of BLUE cheese which takes over like the diva who demands all the attention wherever she goes!
TODAY: I made two versions. When the basic FF was complete, I took half of it and punched it down into a pint canning jar. THEN I produced my personal NACHO version (what do you mean it IS mine) by adding to the remaining half batch:
1.5 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon sugar
And OPTIONALLY – 1 teaspoon tequila. (It’s good without the extra booze but I thought better with it!) I almost filled a second jar with this version.
This version is great with tortilla chips. I took the basic version with homemade tortilla chips to a party last holiday season and the attendees stood around this and grazed!

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