Jacques Pépin's Fromage Fort Recipe on Food52

Name: Jacques Pépin's Fromage Fort Recipe on Food52
Ingredients: 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

"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

INGREDIENTS

•

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

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Salt, if needed

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