Author Notes: This process is almost embarrassingly simple—put cheese in a food processor with wine, a garlic clove, and black pepper; blend. But you do need to cue up your common sense. If there are any rinds that look waxen or suspect (or taste too funky for you), scrape them off. And while a whole wheel of molten Camembert could whip right in, no problem, any harder, aged cheeses like Parmesan should be chopped or grated first. You’ll know. Adapted slightly from the New York Times. —Genius Recipes
Makes: enough for about 50 pieces of toast
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Photo by James Ransom
/c0ca27d2-bef6-47f3-a384-02262b872bcc--2016-1115_jacques-pepin-leftover-cheese-fromage-fort_james-ransom-165.jpg "Jacques Pépin's Fromage Fort 3")
Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom0
Jacques Pépin's Fromage Fort
Print RecipeIngredients
- 3 to 4 garlic cloves, peeled 1
- pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see notes)
- 1/2 cup dry white wine or vegetable broth or a mixture of both
- 1 teaspoon freshly ground black pepper
- Salt, if needed
Instructions
Place the peeled garlic in the bowl of a food processor and process for a few seconds, until coarsely chopped. Add the cheese, white wine (or broth), pepper, and salt (if needed) and process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth. Place in a crock, cover with plastic wrap and refrigerate until ready to use. Notes: If you use only unsalted cheese or a large amount of unsalted farmer’s cheese, for example, you may want to add a little salt. Usually, cheese is salty enough so additional salt is not necessary. This recipe is a Community Pick!
