Jacques Pépin: Fromage Fort

Master chef Jacques Pépin and his daughter Claudine make a fromage fort, French for "strong cheese," a clever idea for using up the odds and ends of leftover cheese.

Master chef Jacques Pépin and his daughter Claudine make a fromage fort, French for "strong cheese," a clever idea for using up the odds and ends of leftover cheese at the 2007 Food & Wine Classic in Aspen

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[MUSIC] So this a special thing we call [FOREIGN], which means string cheese And my father used to do that when I was a kid. We didn't have food processor at that time but any cheese left over, it would scrape out if there was a little bit of the mold on it. And a mixture of goat cheese and other types of fatty cheese- And rine And the rine. And you put all of that in the jar with white wine. And that'd be the bullion from the soup, and let it marinate for like a week, week and a half. And after you mash it up into a puree, what we call strong cheese you know, with a lot of garlic in it and some white wine. So here, you empty your refrigerator every so often, and you put all of that in there. Okay. Do you want some garlic? Yeah we need a couple of cloves of garlic. That's it. One, two, three cloves of garlic. I crush it a little bit. That relieves the skin. Lot's and lot's and lot's of black pepper and if you find that you know you don't wanna have it be to, to, to strong. What you can do is kind of say you only have blue cheese add some cream cheese to it. White wine or champagne in there. And I didn't put any salt. Well, we put a dash, but usually the sauce will be fine. [LAUGH] Okay, another thing. You go to a restaurant, they serve you a green salad and it's $6.50. You take two toast with the cheese around, you brown it, you put it around, you charge $14 bucks. So that's. Okay. Here we have a beautiful puree. Puree of garlic. Put in. Wait. We have. We have a bowl. A little bowl to remove that in. Put a few tools in the oven. You can brown it or serve it just like this. So we take a few, you do just like this. If you have one thing like that you do at least 22 with that so. [APPLAUSE] [MUSIC]
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Jacques Pépin: Fromage Fort


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