Oh, this is so good! But you have to like a cheese spread with wallop (aka garlic, pepper and wine as seasoning!) It is sooooo tasty and savory. The French have made this spread for centuries, and it was invented as a way to use up little bits of cheese that are either too small or too dry to use conventionally. Jacques Pepin came up with this super-simple method to mix it up. Read on:
- 1/2 pound cheese pieces(I used pecorino reggiano, Jarlsberg, Gouda and chevre)
- 1 garlic clove
- 1/4 cup dry white wine(I used Moscato, because it’s what I had around)
- Black pepper
- Put about 1/2 pound of cheese pieces in the bowl of a food processor, add 1 garlic clove, about 1/4 cup of dry white wine and a big grinding of black pepper. Salt is usually not needed, but taste the mixture and add some if it is. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either served cold or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant. Use it on top of bruscetta, French bread, pita slices or baked potatoes, broiled.
You can also put it into a pot and let guests spread it on crackers, or use it in sauce for a very sophisticated mac & cheese.
And if you need a narrated video of the master making this dish, go to http://www.youtube.com/watch?v=YRUDPAtTe5s.