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Using Cheese Remnants

post #1 of 13
Thread Starter 
Fromage Fort

Surprisingly good!

Shel
post #2 of 13
I see someone else must have watched Alton Brown last night. I caught the very end where he made the Fromage Fort.
post #3 of 13
I saw it too. I don't usually have that much cheese left! :D But how can it be anything but good?
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post #4 of 13
Thread Starter 
Nope - had this technique for some time. AB must have had a repeat show. It's Good Eats though regardless of when you got the idea :lips:

Shel
post #5 of 13
Thread Starter 
I've been making this for more than a year - made it probably about five or six times. It's great. Sometimes I'll buy a new cheese and find that I don't like it and will throw it into the processor with some other cheese. All of a sudden, I like the cheese <LOL>

Shel
post #6 of 13
That's kind of like my bean curry recipe--really flexible on the types of beans used, and always good if made right.
post #7 of 13
So what is the best way to eat this? The recipe says to serve immediately but what are you supposed to do with it...apart from the obvious. Is it a dip? Or do you spread on crackers or what?
Jenyfari from Only Cookware and Only Cookware Blog - A Consumer Guide to Cookware
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Jenyfari from Only Cookware and Only Cookware Blog - A Consumer Guide to Cookware
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post #8 of 13
Thread Starter 
Yes ... use it as a dip, spread on bread or crackers, have it with fruit, use it as a topping ... use your imagination.

Shel
post #9 of 13
Sounds nice..kind of like a quick potted cheese. Slightly off topic, anybody else actually using cheese rinds around here? I'm big into saving my parm. rinds and poaching them in cream. Makes for a great sauce starter.

--Al
post #10 of 13
Thread Starter 
I'll sometimes save the Reggiano rinds and use 'em to add extra flavor to minestrone and vegetable soup. I also like to pop a piece of rind into my mouth and suck on it for a while, letting the cheese slowly dissolve. Sometimes, if we have a large enough piece of rind, we'll cut out the stamped letters and make 'em into squares and play Italian Cheese Scrabble with them.:lol:

Shel
post #11 of 13
Shel,

I am in awe. I will not tell my wife about this lest I spend my remaining days carving rinds. Let alone learning Itallian.

--Al
post #12 of 13
Okay thanks for that. I assumed as much but just wanted to check.
Jenyfari from Only Cookware and Only Cookware Blog - A Consumer Guide to Cookware
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Jenyfari from Only Cookware and Only Cookware Blog - A Consumer Guide to Cookware
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post #13 of 13
I use good sherry, butter, dry mustard and shredded hard cheeses.....eaten mainly with crackers....has an outrageously long shelf life.
cooking with all your senses.....
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cooking with all your senses.....
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