After the holidays last year, I wrote about Fromage Fort, a French method of making sure that no delicious cheese goes to waste. The photo above is what I made last year, and I've been waiting all year to have enough leftover cheese to do it again. It’s such a great idea that I thought it was worth reminding you of this very easy, clever idea that turns odds and ends into something new and delicious.
Here are the cheeses that went into this year’s Fromage Fort.
- Hillacres Pride Puddle Duck Creek, similar to Camembert
- Maytag Blue
- Cabot Seriously Sharp Cheddar
- One more that I forgot to save the information on that was really good
Last year, I put half of the Fromage Fort in the freezer to see if it froze well. The version I made last year froze very well. Sometime in mid-February I took it out, defrosted it in the refrigerator, and then let it come to room temperature before taking it to a friends house for a party. The quality was fine. There won’t be any leftover from this year’s version to freeze, but I assume it would freeze well, too.
If you have odds and ends of cheese leftover from holiday parties, you need to give this a try.