Fromage Fort

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Rated 5 stars out of 5
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  • Read 70 Reviews
Total Time:
10 min
Prep
10 min
Yield:
about 2 cups
Level:
Easy
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You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.

Ingredients

  • 1 pound 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

Directions

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

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Newest Ratings and Reviews

Read all 70 reviews

  • on February 10, 2013

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    After the Festival of Cheese and throwing a cheese tasting party, I still had a bunch of extra cheese that I did not know what to do with. This recipe was perfect! I used a gouda, white cheddar, monterrey jack, and a leyden. It is so easy to make. Thank you Alton! This episode of Good Eats was so helpful!

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  • on December 24, 2012

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    This was so easy and delicious! I used a combination of sharp cheddar, swiss and gorgonzola because that's what I had in the fridge. My dip ended up with more texture than Alton's did, but I think that's because the gorgonzola wasn't at room temperature. I added a couple of extra tablespoons of wine to finish out a small bottle, which made it creamier. This is a good basic recipe that you can play around with, adding other ingredients depending on the cheese you use.

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  • on November 09, 2012

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    This is a keeper, I haven't made one yet that I did not like. Adding a little cottage cheese lightened it up a bit the last time I made it.

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