Fromage Forte

This recipe was entered in the contest for Your Best Fondue

Aliwaks's Notes: I don't know if you could even count this a a recipe...it's more of a guide. I once worked at a restaurant the specialized in fermentation...wine/cheese/beer, we often had various and sundry...

I don't know if you could even count this a a recipe...it's more of a guide. I once worked at a restaurant the specialized in fermentation...wine/cheese/beer, we often had various and sundry bits of cheeses left over that were too small to serve, so we banked them and once a week I would make Fromage Forte...since our cheeses changed often, so did the Fromage Forte.

This is as strongly flavored as you want it... I love it nice & stinky, definitely not a good first date choice. A combination of hard & ripe cheeses is fab, great way to prolong the life of a washed rind cheese that may be heading towards over ripe. Mozzerella is the only cheese I would shy away from it just doesn't add anything.

If you are going to go out and buy cheese for this...try to mix in a nice variety of flavors even if you stay in one region ...I bet you could find a friendly cheese monger/ counter person who would be happy to gather together an assortment of odds and ends for you (maybe even at a discount?)

As for the alcohol..depends on what you have on hand, drier whites or roses and strong flavored beers work best (porters, ales etc)- a Bud light just won't cut it. IF you avoid using alcohol for any reason you could sub sparkling apple cider, see if you can find a drier one.

Its a also abulous fridge cleaner!!!! Great with breadsticks, toast points, and apples.

You can up the amounts as you wish...this is like a formula, also use less garlic if you are not a GARLIC fan, you can also sub roasted garlic for a milder version. - - Aliwaks