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Cheese for Fromage Fort

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I'm making a large batch of Fromage Fort, but I don't have much in the way of cheese scraps. Since I have to buy cheese for the purpose, are there any combos that you'd especially recommend? We're not fond of goat cheese, but anything else is on the table, so to speak.

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    1. Most Alpen Cheeses (Comté, Gruyère, Fontina Etc...) mix with some creamier, bloomy Types(Brie,Camembert) and some Washed Rind(Pont-l'Évêque, Vacherin) never hurts!

      1. The product l get in France, as this one shop in Saulieu is my singular favorite cheese is a lot different than the A Brown recipe.
        That above recipe seems a bit closer to a Liptauer cheese with the parsley in it. That requires quick consumption before the parsley decays.
        Regardless the one l get when eaten is close to the interior of a perfect epoisses with a more rounded flavor.
        It is also aged for a long period, about 3 weeks before sold and consumed.
        On the few instances l tried to make one, not super results, the cheeses were cuisinarted with wine,butter , and a touch of sweetener and found the results were better for my palate having used stronger cheeses,
        The ones suggested above were fine but would remove the rinds of any bloom rind product used.
        The texture is wonderful when smooth as pudding.

        1 Reply
        1. re: Delucacheesemonger

          Right, good point about the Rind removal.
          If you do not you end up with little bits in the Spread.

        2. Thanks for your replies. Good thing I asked -- otherwise I would have added the bloom rinds for their flavor.