Jacques Pépin's fromage fort from Food52 by Jacques Pépin and The New York Times

  • garlic
  • dry white wine
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable broth for all/part of the dry white wine.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for all/part of the dry white wine.

  • Barb_N on March 22, 2020

    The idea of this recipe is to use up bits of old cheese, perfect for these times. With my old cuisinart I was happy to use a block of cream cheese as a base, tho I would have preferred chevre. All my blues had gone bad; a little goes along way in this spread but I like the note that it adds. ETA- I have no memory of why mine is green…

  • Rutabaga on January 01, 2017

    This is possibly the easiest, best way to use old cheese. I used a mix of two blues (Stilton and, I think, gorgonzola), soft goat cheese, and a little extra sharp cheddar. Even though the blue cheese flavor was prominent, this was complex and creamy enough to appeal even to those who don't normally take to blue cheese. It's definitely a recipe to keep around if you have ever found yourself keeping too many cheeses in the fridge. Any leftovers make an excellent pasta sauce.

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