Dip Fromage Fort with Fromager d’Affinois Brebicet
Ingredients
- 6 ounces/166g of Fromager d’Affinois Brebicet, with rind, coarsely chopped.
- 3 tbs of unsalted butter, softened.
- ¼ cup/60 ml of dry white wine, such as Sauvignon Blanc
- 1 tbs of finely chopped fresh oregano, basil, or chives, or a combination, plus more for garnish
- ½ to 1 small garlic clove, crushed through a press*
- ¼ tsp freshly ground black pepper
- Assorted fresh vegetables, bread slices, or crackers for serving
*Do not use too much garlic as the flavor gets stronger as the Fromage Fort sits.
Directions
- Process Fromager d’Affinois Brebicet, butter, wine, garlic, oregano, and pepper in a food processor until smooth.
- Transfer to crock or small bowl and cover.
- Refrigerate for 1 hour or up to 1 week (The Fromage Fort can be refrigerated for up to a week).
- Bring to room temperature and sprinkle with herbs.
- Serve with a butter knife for spreading.
Variation : Fromage Fort Rose
Add ¼ cup/50 g finely chopped roasted red pepper (from a jar) to the food processor and incorporate into fromage. Substitute a good pinch of espelette pepper for black pepper.
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