Classic fromage fort with chives from Dinner in French: My Recipes by Way of France (page 50) by Melissa Clark

  • chives
  • cheese of your choice
  • dry rosé wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for dry rosé wine.

  • stockholm28 on June 18, 2021

    This is like other fromage fort recipes except the chives turn it green. I’ve never met a cheese I didn’t like, so really enjoyed this. Mine was made with an assortment of bits from the fridge including blue, chevre, a domestic manchego style (Locksley Merry Men) cheese, a domestic alpine style cheese (Jasper Hill Farm Alpha Tolman), and some Vermont cheddar.

  • pattyatbryce on May 10, 2021

    Perfect way to use up those bits of cheese that collect in the fridge. I even used some leftover compound herb butter to add more flavor.

  • averythingcooks on April 03, 2021

    I have been adding random little chunks of cheese (including mild cheddar, aged white cheddar, gruyere, parm & mozzarella) to a container in the fridge in anticipation of this recipe...and today was the day as I also had some goat cheese and blue cheese to use up. I cut this in 1/2, used white wine and I now have a lovely little pot of cheese for the 2 of us to enjoy with crackers. Next time I will try her jalapeño version.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.