Cheese Factor | Food + Drink Features | Seven Days | Vermont's Independent Voice

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Cheese Factor 

Recycle your Roquefort

Published December 20, 2006 at 6:35 p.m.

Bits of brie, chunks of cheddar, gobs of gouda. What do you do when your guests are gone and the lovely cheese plate you designed has been reduced to ends and pieces? If you're into recycling, you can do like in Europe: Turn it into something called "fromage fort." Translation: "strong cheese."

Making fromage fort is simple. Just gather up all your cheese scraps, including stuff that's been chillin' in the back of the fridge. Cut off any hard edges and random mold - if you've got blue cheese, it's supposed to be moldy, so leave it alone. Chop the cheese into cubes and chuck it in a food processor. For every pound of cheese scraps, add 1/4 cup white wine, a few tablespoons of softened, unsalted butter, a clove or two of garlic, several grinds of black pepper, and whatever herbs you'd like. Blend until smooth and creamy.

Spoon the mixture into a bowl and refrigerate for as little as an hour or as much as a day. Spread it on crackers, bread, fruit slices or anything else that would benefit from pairing with creamy, flavorful cheese. Or serve it as part of a fancy canapé at your New Year's Eve party. Your guests will never guess they're eating leftovers.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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