Fromage Fort

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This is fabulous! Instead of using fresh parsely, I used a sprinkling of dried Italian seasoning and some white pepper. I feel I've been let in on a major secret of fancy cooking!

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I used what I had on hand - leftover cheddar jack and mozzarella and an open bottle of wine. I took everything straight from the fridge and cut it into chunks, butter included, then let my food processor do the work with a little extra scraping on my part. I didn't have parsley so I left it out. The flavors remind me of a good cheese fondue. I can't stop going back to the fridge for more. It will keep for a week, but something tells me it will be gone long before then.

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I must say, anytime I see a recipe that calls for wine, I find a way to make it without. Our family does not partake of alcohol of any kind, so this is very necessary. For this particular recipe, I instead replace the wine for grape juice mixed with the appropriate color of wine VINEGAR. Sometimes I don't have white grape juice on hand, though, so I instead use whichever flavor of juice that would not overly clash with cheese and herbs. I also sometimes use fresh thyme in this recipe, if I can't get fresh parsley. It turns out wonderfully, of course, and I'm convinced that almost any fresh herbs will do (just use your best judgment, of course. I've used this in many different sandwiches and dishes, especially homemade macaroni & cheese! And friends and family just love to be spoiled by this treat; though as it is a pretty rich food, eat it sparingly if you're watching your weight. Love it!!

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Well I went a little crazy with this recipe and I will refer to is as the 40 dollar cheese dip. I wanted to make it for the first time so I went to whole food for cheese. To make a long story short, I use chimay cheese, Saint Andrea, Cambozola, about half a teaspoon of Valdeon, one other Spanish cheese that I don't recall the name of and Hirtenkase.
I also put a 2 extra cloves of garlic in it too, I love that stuff.


And it's OH SO GOOD, and with the little Valdeon, enough to give it a little twang, I'm sold on this one.

THNAKS FOR THE RECIPE AB


Like the hat,

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Wonderful and simple recipe. Next time, I will use less parsley since my first batch turned a light green color, thanks in part to some Gorgonzola I added. Great dip as is for veggies and crackers. For variety, we spread it on baguette slices and toasted under the broiler for a few minutes. Excellent with a glass of wine or cocktail. Plan to try some on baked potatoes tonight with a grilled flank steak and a nice glass of Cabernet.

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I was wondering if there is any substitute for wine? I prefer not to use alcohol in my cooking. But I am very excited about this recipe. Everyone at my house loves cheese and I would like to try it without the wine. Any suggestions?

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I over-processed the ingredients and it came out having the texture of a "Pasturized Cheese Product." I also used a good portion of a soft rinded cheese. I think hard cheeses would be better.

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Never waste those last little morsels again. Keeps well for a week in the fridge.

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What a great idea for using up those leftover bits of cheese. I used several hard cheeses - mostly parmesan, romano, and gruyere - which required a more liquid than the recipe called for. I almost had to double the amount of wine. Also, I was out of parsley, so I added 2 teaspoons of dried dill. It was fantastic. It would be hard to go wrong with this recipe. Just dump it all in the food processor, wait 2 minutes, and you've got the best cheese spread ever.

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Best thing ever to use tired old cheese and incredibly simple. Love it! Encourages me to buy more variety, since I'll have a way to be thrify with the tag ends, and I'm a cook who wastes nothing.