Fromage Fort

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Quick, Easy, and Tastey

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Can't believe this recipe has eluded me all these years. Just watch out for the size of the garlic. I used a full size clove (about 1 1/2" and it was pretty strong for my taste.

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More chefs should encourage this kind of cooking! It's great and leaves the important things up to each person's taste. I made this with a number of great cheeses and it turned out wonderful.

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After Christmas we had a drawerful of weird leftover cheeses -- some even had mold. My husband said, "I sure hate to toss all this old cheese." And I remembered AB's cheese.

I used three types of blue cheese, Tilamook sharp cheddar, Swiss, parmesan, smoked, goat, gouda, cream, and a bit of leftover sour cream. (Oh, I removed the mold from the cheeses that weren't supposed to have mold!

I had so much cheese that I processed it in two batches. The result was just amazing. I sort of wish I remembered every cheese I used so I could recreate this particular blend exactly. Wow.

THAT's Good Eats.

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tasted great added to much garlic . I put in 4 instead of two,two is plenty. A little olive oil would add also.

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really good appetizer with seasoned crackers

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Very good as a spread. Easy to do and you have your own creativity you can throw in by picking the cheeses.

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I really liked the end result, but it took longer then 2 minutes to get a smooth dip. I also needed to add extra wine-maybe my selection of cheeses were too hard? Anyway, really liked the end result and plan to make it again. Might even put it in a gratin dish and throw under the broiler for a few minutes next time...

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Great way to use up those old bits of cheese in your fridge. We used about 5 soft and semi-firm cheeses. Great flavor! Go easy on the parsley though!

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I mixed three different old cheeses, with marvelous results - wicked good, as we say up here in Maine!