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Fromage fort from The Splendid Table by Jacques Pépin

  • dry white wine
  • cheese

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Notes about this recipe

  • radishseed on August 19, 2018

    I made this with small amounts of cream cheese, chèvre, Gorgonzola, smoked cheddar, goat's milk Camembert, Parmesan, and Comté (1-1.5 oz. of each), because there were an inordinate amount of bits and bobs of cheese in the fridge (and, frankly, there still is). Instead of wine, I used veggie broth with a splash of apple cider vinegar. I also added 2 teaspoons or so of thyme.

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