October 9 is Moldy Cheese Day. To celebrate, I’m raiding the
deli drawer in my fridge for odd bits of cheese. I have a few slices of Swiss,
some Monterey Jack, a little Gruyère, cream cheese, a bit of prästost (I looked it up.
It means “priest cheese” in Swedish.) from Ikea, a little grated Parmesan and a
lot of cheddar. And that’s just the cheese I know about – definitely enough to
make:
Alton Brown’s Fromage Fort
1 pound left-over cheese, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and
cut others into 1/2-inch cubes. Place cheese, wine, butter, parsley, and garlic
in a food processor and blend until smooth, approximately 2 minutes. Serve
immediately or refrigerate for at least an hour for a firmer consistency. Store in refrigerator for up to a week.
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