Sounds easy, fast and DELICOUS!
Fromage Fort
Recipe Good Eats, Alton Brown, 2004
Prep Time: 10 min.
Serving: about 2 cups
Ingredients
· 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
Directions
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.
Fromage Fort
Recipe Good Eats, Alton Brown, 2004
Prep Time: 10 min.
Serving: about 2 cups
Ingredients
· 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
Directions
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.