The real Beaujolais Fromage Fort (very strong creamy cheese)
Prepare a leak stock, leave to cool. Grate equal quantities of good quality very dry goat and cow cheese, and then grate the Gruyere (about half the amount of the 1st two). Add the strained cow cheese and the fromage fort leaven.
Thin down this preparation with the leak stock and dry white wine to obtain a thick creamy mixture (not liquid).
You can add butter to this or eat it as it is on buttered bread. It's excellent and typically Beaujolais.
- Leak stock
- Goat cheese
- Cow Cheese
- Strained cow cheese
- Fromage fort leaven (starter prepared with pure yeast)
- Dry white wine