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Whenever we find a great recipe for sourdough, we'll post it here.
A clever French technique for using up cheese scraps — blended with garlic and white wine into a silky, punchy spread. Incredible on sourdough.
A French classic. The perfect use for leftover cheese scraps — and even better broiled on a thick slice of sourdough.
Put cheese pieces in the bowl of a food processor. Add garlic clove and dry white wine and a big grinding of black pepper.
Process mixture for 30 seconds or so, until it is creamy but not too soft. Taste, and add salt if needed.
Transfer fromage fort to a serving dish, or to an airtight container to store until you are ready to eat. You can also spread it on bread and broil it for a few minutes until brown and bubbly.