- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Fromage Fort
- 20 g fresh parsley, or, if you want a more oniony flavour, use chives or spring onion. You can increase or decrease the quantity of 'green' ingredient to suit your cheeses.
- 1 clove garlic
- 60 g dry white wine
- 1-2 pinches black pepper, freshly ground
- 1-2 pinches ground cayenne pepper
- 250 g cheese, mixed cheeses, rinds removed - see Tips
- 50 g cream cheese, or creme fraiche or marscapone
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add the parsley leaves / chives / spring onions to the bowl.
- Add the garlic clove to the bowl.
- Add the white wine to the bowl.
- Close
"Closed lid" , 
"Blend" on Speed 9 for 6 seconds.
Scrape down the sides of the bowl. - Add all the remaining ingredients. Close "Closed lid" , blend on Speed 9 for 10 seconds.
- Scrape down the sides of the bowl.
Close , blend on Speed 9 for 10 seconds or until smooth. - Check for your desired consistency, remembering that the Fromage Fort will probably harden a little in the fridge. If you need it be softer, add a little more of the cream cheese / creme fraiche / marscapone. Then close "Closed lid" , blend on Speed 6 for 5 seconds. If your Fromage Fort is the consistency you want, move straight to the next step.
- Put the Fromage Fort into a serving dish then cover and refrigerate until a few hours before you want to use it.
Fromage Fort is tastiest served close to room temperature, spread on crackers, baguette, toast, jacket potatoes, roast vegetables or whatever else takes your fancy.
Tip
This recipe is super flexible - it's more a method than a recipe - you're mixing harder (older) cheeses with softer (younger) cheeses and flavourings to achieve a smooth spreadable consistency.
You can mix and match cheeses to use up your left overs, but be aware that too much blue cheese can overwhelm other cheeses. If you're using blue cheese, parsley is usually better than chives or spring onion.
If all your cheeses are soft, decrease or leave out the cream cheese step.
Fromage Fort will keep in the fridge for a couple of days (and the flavour will intensify).
I've never done it, but Fromage Fort should freeze well.
The recipe can be doubled but, depending on what type of cheeses you're using, you might need to allow a few more seconds for each step.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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