I think the last party I went to had some Cabot cheddar.
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| Frommage Fort. Mon Dieu! http://www.cookaholics.org/viewtopic.php?f=29&t=2905 |
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| Author: | marygott [ Thu Jan 17, 2013 3:36 pm ] |
| Post subject: | Frommage Fort. Mon Dieu! |
I had a bunch of cheese leftover from my big birthday bash (I always buy too much cheese, there must be some kind of support group for that kind of thing). And then I was looking at the Smitten Kitchen blog and saw this "recipe", general guidelines really . http://smittenkitchen.com/blog/2012/12/fromage-fort/ So I took my bits and bobs; some really good stuff, a goat brie, cheese aged in walnut shells, sheep cheese in herbs, stilton in port, a primitive form of tilstiter and a couple others, mixed it with leftover champagne (it was a good party), garlic, chives and a bit of butter. Very good. So good I may not try to stop buying too much cheese. I had some cold and also broiled some on a slice of bread. Oh man. That hot stuff was fantastic. So now I have a good amount of this stuff, any other suggestions on what to do with it? I am definitely making some tomato soup next week so I can stick some more on bread and BROIL IT! What else??? Mary |
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| Author: | Kathy's Pete [ Thu Jan 17, 2013 3:43 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
I think the last party I went to had some Cabot cheddar.
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| Author: | marygott [ Thu Jan 17, 2013 4:03 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
Let me see if I can manage something a little better for you when you visit. I will even take you to my cheese store and you can pick out too much cheese. Mary |
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| Author: | BeckyH [ Thu Jan 17, 2013 9:25 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
When I last went to London I got to but too much cheese from Neal's Yard dairy. It was wonderful. |
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| Author: | TheFuzzy [ Thu Jan 17, 2013 11:22 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
Mary, Rolled omlette. My solution for leftover ends of cheese is usually Mac&Cheese Casserole. |
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| Author: | talanhart [ Fri Jan 18, 2013 10:14 am ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
Here is another post about Frommage Fort. http://notwithoutsalt.com/2009/02/25/strong-cheese/ |
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| Author: | ldkelley [ Mon Feb 25, 2013 5:21 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
Opinions on whether I can freeze Frommage Fort? I was out of town this weekend and came back and noticed the lovely almost 2 pounds of cheese I had leftover from last weekends party was start to go green and fuzzy. I ended up with 2 containers of frommage fort, about 1 lb each. We won't go through it nearly quickly enough, so I am wondering if I can freeze one. If not, we will have mac and cheese one night this week! Thanks, --Lisa |
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| Author: | Paul Kierstead [ Mon Feb 25, 2013 8:14 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
Clearly I need more left over cheese. A good thing to work on. |
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| Author: | ldkelley [ Mon Feb 25, 2013 8:34 pm ] |
| Post subject: | Re: Frommage Fort. Mon Dieu! |
I answered my own question. Jacques Pepin says it can be frozen, so the other container is getting frozen.  http://www.splendidtable.org/recipes/fromage-fort --Lisa |
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