January 5, 2013

Got any leftover cheese?

You know the kind you just can't toss after the party is over. You think it will be great to have with crackers or toasty bread. So you put it in snack size ziplock and you toss it in the crisper and a month later there it is, covered in mossy green stuff when you go to grab the grated cheese to finish off your recipe.  Well no more! Do you follow Smitten Kitchen? I didn't, but I ran across it this last week and found this great recipe for using those small leftover pieces of deliciousness. It even works for the one that was just a little to strong, the one that you choke a little or turn up your nose because the room smells a little like stinky socks. Oh, and you can use the last of that cheap wine your "friend" brought too!

I can't wait to try this next time I've got leftovers, I just missed out this time, I found the furry pieces hiding in the crisper from my last get together.

Even better, whip some up for the next get together. It will be a one of kind treat.

You can find the complete post over at Smitten Kitchen, but here's the scoop.



1 pound mix leftover cheese, harder cheeses grated, softer ones cut into chunks
A couple pats of butter, if using mostly firm cheese varieties
1 small clove garlic, minced, or more to taste
1/2 to 1 cup leftover white wine
1 to 2 tablespoons finely chopped fresh herbs, such as parsley, thyme, rosemary or chives
Salt and freshly ground black pepper to taste
Blend cheese, butter (if using) and garlic in food processer until combined. Drizzle in wine with the motor running until you get your desired consistency — some like it completely smooth, others prefer chunks. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.
Fromage fort can be used right away, or kept in the fridge until needed. In the fridge, it will thicken and age a little; the flavors will mingle and deepen.


What are you waiting on, I know you've got a baggie or two stuffed in the fridge already waiting. Make some up to go with your soup.

This post was written by Mindi at Red Dog Barkery. Visit her Etsy shop for durable, yet fashionable goods, or her blog for bits that are sure to whet your appetite.

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