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Party dregs fromage fort

Leftover cheese and wine from a party? This French dish meaning 'strong cheese' classic is the answer. Blend the leftovers together with a few other seasonings, then serve with crispbread for a quick and resourceful spread.

Party dregs fromage fort

Party dregs fromage fort Credit: Adam Liaw

  • makes

    2 cups

  • prep

    10 minutes

  • difficulty

    Easy

makes

2 cups

serves

preparation

10

minutes

difficulty

Easy

level

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Ingredients

  • 300 g leftover cheese ends
  • 20 g butter (or leftover double cream or cream cheese from the party)
  • 1 garlic clove, peeled
  • 1 pinch of cayenne pepper
  • 80 ml (⅓ cup) leftover white wine or dry sherry
  • sea salt and ground black pepper, to taste
To serve
  • chopped chives
  • long crispbread crackers
  • fresh figs or medjool dates

Instructions

  1. Grate any of the hard cheese ends and coarsely chop any softer cheese. Place the cheese, butter, garlic and cayenne pepper in a high-powered blender or food processor and process until well combined.
  2. Add the wine or sherry, salt and pepper and blitz again to combine.
  3. Scoop into a serving dish, cover and refrigerate until ready to serve. It is best served the following day and will keep refrigerated for 1 week.
  4. Sprinkle with chives and serve as a dip with crackers and figs or dates. You can also spread the cheese on sourdough and grill until golden and bubbling.
 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Wine

Wine

Watch The Full Episode Here
PG
Watch The Full Episode Here
PG

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 15 February 2024 5:11pm
By Sarah Wilson
Source: SBS



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