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 Post subject: Frommage Fort. Mon Dieu!
PostPosted: Thu Jan 17, 2013 3:36 pm 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
I had a bunch of cheese leftover from my big birthday bash (I always buy too much cheese, there must be some kind of support group for that kind of thing). And then I was looking at the Smitten Kitchen blog and saw this "recipe", general guidelines really . http://smittenkitchen.com/blog/2012/12/fromage-fort/

So I took my bits and bobs; some really good stuff, a goat brie, cheese aged in walnut shells, sheep cheese in herbs, stilton in port, a primitive form of tilstiter and a couple others, mixed it with leftover champagne (it was a good party), garlic, chives and a bit of butter. Very good. So good I may not try to stop buying too much cheese. I had some cold and also broiled some on a slice of bread. Oh man. That hot stuff was fantastic. So now I have a good amount of this stuff, any other suggestions on what to do with it? I am definitely making some tomato soup next week so I can stick some more on bread and BROIL IT! What else???

Mary


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Thu Jan 17, 2013 3:43 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
I think the last party I went to had some Cabot cheddar. :roll:


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Thu Jan 17, 2013 4:03 pm 
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Let me see if I can manage something a little better for you when you visit. I will even take you to my cheese store and you can pick out too much cheese.

Mary


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Thu Jan 17, 2013 9:25 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
When I last went to London I got to but too much cheese from Neal's Yard dairy. It was wonderful.


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Thu Jan 17, 2013 11:22 pm 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
Mary,

Rolled omlette.

My solution for leftover ends of cheese is usually Mac&Cheese Casserole.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Fri Jan 18, 2013 10:14 am 
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Here is another post about Frommage Fort.

http://notwithoutsalt.com/2009/02/25/strong-cheese/


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Mon Feb 25, 2013 5:21 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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Opinions on whether I can freeze Frommage Fort? I was out of town this weekend and came back and noticed the lovely almost 2 pounds of cheese I had leftover from last weekends party was start to go green and fuzzy. I ended up with 2 containers of frommage fort, about 1 lb each. We won't go through it nearly quickly enough, so I am wondering if I can freeze one.

If not, we will have mac and cheese one night this week!

Thanks,

--Lisa


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Mon Feb 25, 2013 8:14 pm 
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Posts: 1531
Location: Ottawa, ON
Clearly I need more left over cheese. A good thing to work on.


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 Post subject: Re: Frommage Fort. Mon Dieu!
PostPosted: Mon Feb 25, 2013 8:34 pm 
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I answered my own question. Jacques Pepin says it can be frozen, so the other container is getting frozen. :)

http://www.splendidtable.org/recipes/fromage-fort

--Lisa


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