Fromage Fort

is something you don't see much of these days. At least not in this country. For all I know it may be served at comptoirs all over Paris. So how can you sell it? Because I made some. Not much, I didn't have too much leftover cheese. I know what will happen to it. I'll eat it.

Comments

[kudzu]

Good frugal start of the year! What cheeses did you use? Pepin always uses bits and dabs of leftovers. A far cry from the holiday cheese ball (or crock-o-cheese).