Fromage Fort The Grand Fromage Skippack



1 pound left-over cheese*, at room temperature

1/4 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 small clove garlic




Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.


Recipe courtesy of Alton Brown, 2004