Food Network
Home> Recipes> Appetizer>
Fromage Fort Recipe

Fromage Fort

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

  • Recipe categories: Cheese,
    more

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 70

Showing 11-20 of 70

Sort by:

Newest

  • on September 16, 2010

    Flag

    Some blends are better than others but what a great thing to make after a party where you have a cheese plate!! I've had many people ask for the recipe (which of course they can never duplicate exactly. I don't even really measure out 1 lb of cheese (don't tell AB but I don't have a scale and just eyeball it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2010

    Flag

    Last night I trimmed up a lot of different old cheese fragments, then stored them, separated into blue and hard, in plastic bags in the refrigerator. Tonight was hard cheese Fromage Fort time, according to Alton's recipe, and the outcome was outstanding. I did have to add more white wine for a creamier consistency, but that's an easy correction. I'll have to taste this further after it mellows more, but I think that perhaps an entire small clove of garlic might be a bit much - and I love garlic. Cheeses that went into this were various cheddars, manchego, assorted hard cheeses from the University of Minnesota cheese outlet, and other hard cheese fragments that seemed to fit the preparation. I trimmed the rinds from all of them, and took the surfaces off with a vegetable peeler (to take off undesirable molds and also off-flavors.

    The bag of blue cheese fragments is ready to go for the next experiment - I'm planning to use port as the wine.

    I like the soft green color of this preparation, as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 27, 2010

    Flag

    I just saw this episode recently for the first time, and have been eagerly saving up my cheese scraps for the opportunity to make fromage fort. Swiss, cheddar, parmesan, brie, cotija and paneer, subbed fresh basil for the parsley...everything went in there, and the spread has a delicious taste all its own. Though next time I'd cut down on the amounts of the saltier cheeses like the cotija, this is going to be a go-to recipe for me. Easy, fun, delicious, and I love the fact that it'll always be a little different depending on what's in the fridge.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 25, 2010

    Flag

    I made this tonight and it was so good that I had to leave a review (even though I never leave reviews. It was so easy it took me about 10 minutes to make from the time I took the cheese out of the fridge to the time we sat down to eat it. Now instead of having little pieces of random cheese go bad in the fridge we have delicious dip! (I used sharp cheddar, mozarella, goat cheese, and cream cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2010

    Flag

    Without a doubt, the smartest use of old cheese ever! We "clean" our cheese tray in the fridge about every three months.

    My entire family loves this. We spread it on celery, homemade crackers, toast points.

    Simple, frugal, smart, and best of all GOOD EATS!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 10, 2010

    Flag

    I had made this before after seeing the recipe on the show and it was great. This year I am the lucky recipient of a cheese of the month club and this recipe is getting plenty of play! Favorite so far: Port Salut+English Cheddar+St. Andre + 20 year old port instead of white wine (out of white. YUMMY! Thanks Alton! Keep 'em coming!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 09, 2010

    Flag

    yum yum yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 24, 2010

    Flag

    Thanks to Alton Brown I made the best cheese spread ever out of refridgerator scraps. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2010

    Flag

    I saw this recipe when it aired years ago and have finally had the chance to use it with tasty results. What do you do when you have odds and ends of cheese leftover from the Holidays? Make fromage fort! I was out of butter (parsley too so I subbed whipped cream cheese and no herbs as one of my cheeses had wasabi in it. This rocks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2010

    Flag

    I look forward to cleaning out the leftover cheese now that I've found this recipe. I seem to always wind up using a little more wine to keep it loose and I do add a little salt to taste. It's just too easy to make and it's oh so good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.