Cool Choices for Hot Days, Fromage Fort

Fromage FortAge is something that doesn’t matter, unless you are a cheese. Luis Bunuel

Perfect timing, a no cook recipe!
Well,this week is a great challenge over at the cooking club the “no cook challenge” this can’t come at a better time for me when it is so hot.  One of my favorite things to make is a fromage fort and the first version that I made was Jacques Pepin’s.   Simply put it is a cheese spread and the wonder of it all is that there is no specific list of cheeses to adhere to,  just what is in your cheese drawer in the way of unused bits and chunks.  On any given day the selection can change and all you need is a food processor (easier than a blender), garlic, a few fresh herbs, and white wine.   Today I added a few crushed red pepper flakes and some sweet butter.  It took about 1/2 cup of white wine and the butter for a relatively smooth batch and can be used on crackers bread, heck even over roasted vegetables.   The cheese is a no cook recipe, but certainly great for crostini under a broiler, tossed into a bowl of hot pasta, and part of an antipasto platter use it as you wish…a great little starter for a dinner party or nibbles at game time.

What I had in the cheese drawer…parmesan, Romano, baby Swiss, black pepper pecorino, Roquefort and a chunk of Manchego, 2-3 tablespoons butter, 1/2 cup white wine and consider a bit of cream cheese.