Fromage Fort: Homemade Cheese Spread | Jacques Pépin Cooking At Home | KQED
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- čas přidán 19. 01. 2021
- Have a stockpile of leftover cheese in your refrigerator? Try this fromage fort - a spreadable strong cheese recipe made with white wine. Simply remove rinds and cut up an assortment of hard and soft cheeses. If you're using a lot of hard cheese and would like to soften the mixture, add a bit of cream cheese or sour cream. Put the cheese in a food processor with a bit of dry white wine (you can substitute vegetable broth), 4 garlic cloves, and pepper. That's it! You can put the mixture to brown in the broiler for a milder flavor. Put on top of soup, in pasta, cream puff dough, or just spread on a nice piece of crusty bread.
What you'll need:
1 lb. assorted cheese, garlic cloves, white wine, pepper.
Jacques Pépin Cooking At Home
Episode 127: Fromage Fort
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/ - Jak na to + styl
I like how he has all these cheeses, most of us prolly haven’t heard of some of those, then he pulls out the American cheese from the wrapper and says, anything goes 😂
🤣 yeah caught that, he's so worldly, just love this guy. When in Rome, right?
Ha. He goes, "I just pulled put a few of my left over cheeses" and there were 40 of them
And he said American cheese was good. A world renowned chef just acknowledged American cheese. My mind is blown. I'm gonna start having wine with Kraft singles now.
He is a humble guy, loves America, centers around family. Jacques can go all the way Ritz Hotel, or he can go Ritz Cracker
Leftover cheese huh..?
I can never get enough of Jacques Pepin's no-fuss approach to cooking. Anyone can learn to put on a feast following his instructions.
Roquefort and a kraft single? TOGETHER??!?
Oh man, this is amazing. Jacques makes his own rules and cannot be touched. One of the GOATs
He has the French attention to detail, without the fussiness.
The Master!
God damnit Jacques is a legend, we are all blessed by the existence of this man
I know that it has been a difficult time for you. I was there almost 8 years ago. Please know that as the days pass it changes, not necessarily easier, just different. Sending love your way. Thank you for coming back to all your cheering friends.
It was good to see Jacques again. He's a remarkable person and we miss him when he hasn't been around for a while. We appreciate him more every year.
He probably took some time off because his wife recently passed away.
@@kathyhester3066 😢. Poor Jacques.
IDK if Jacques intentionall tries to be the most relatable home cook, or if he's just naturally that every-person kind of guy, but he always has a good idea for me to emulate in the kitchen. Thanks a million, Jacques
Finally new chef Pepin video!
Every week I will visit this channel in case notification not showing up to me
Thank you for watching!
I made this last night using swiss, Monterey Jack, cheddar, and fiesta cheese mix. All low budget pieces. Adding the wine and garlic made it great. I spread it on a baguette, so good.
Love that. Think Jacques would too!
Sounds good!
You know all is right with the world when you see Jaques Pepin has American cheese in his fridge!! Welcome back Chef our hearts are with you.
Now I need to go buy some cheese so I can have leftovers.
(Also, I always appreciate how Jacques teaches technique, and shows how to modify things to make them easier, *and* gently gives it to overly-stuffy tradition, all at the same time...here's this very French dish, made with all these great cheeses...and let's throw in one slice of American cheese. Love it.)
The essence of frugal, regardless of what you have on hand. I think this is a great idea following a party where cheese leftovers are normal.
I think Jacques could boil water in a way that would make it delicious!
Welcome back chef!! We missed you.
Jacques never stop surprising people, why I didn't think of using a peeler to trim my cheese before? the more I watch Jacques' cooking, the more comfortable
I can improvised in my kitchen! He taught us not to waste food!
You can never have enough garlic. You can never have enough Jacques Pépin 👍🏻😀
i was sure the dude couldn't get more endearing -- then he throws a Kraft single on the pile.
I love this man with all my heart.
He is a humble soul who loves life. So happy in his craft. These are ingredients for wonderful meals.
I can not get enough of Jacques videos I have been watching and learning from him since he and Julia started together on PBS.
I love, love, love his china with the little umbrella "J" and the plate with the chickens and roosters! Thank you for your time making these videos for us!
What a great way to kick off 2022 -
being introduced to and watching Mr. Jacques Pepin!
Are you just discovering Jacques? Welcome to the club! You have a lot of videos ahead of you.
Wonderful! Jacques taught me not to waste food. I like to make Gloria's refrigerator soup with wilted vegetables, now I'll make fromage fort from time to time
Same here. Was skeptical at first but was so surprised when it turned out to be just fantastic. Trust Jacques!
Hes the best. Chef Jacques is the G.O.A.T. A real chef can make a dish out of anything. And using old cheese other chefs would throw away, pure genius! Not to mention thrifty. Keep the videos coming Chef! I learn from each and every one! Happy Cooking!!
Just tried this today. I had A LOT of moldy cheese left over from the holidays. I bought my favorite white wine and had a go. My 15 year old son watched this video with me and his words were, "that's nasty!" Well, turns out it isn't! I didn't like the "raw" version but as Chef suggested, the toasted version is out of this world! Thanks for helping me not waste food and money! PS, your inclusion of the American stuff at the end make me laugh. I grew up on that stuff. Thankfully my travels to Portugal, France, Italy, Slovenia, Croatia, etc. have allowed me to grow my palette. But, point taken - any cheese works with this. Love it!
I first saw Chef Pepin make this roughly 20 years ago on PBS on one of his shows with his daughter. I've been making it ever since. My friends are disappointed if there is not a crock of it and crackers when they come over. It is so easy to make and people just love it. Every year in August, except during global pandemics, I start buying cheese so I'll have bits and pieces so I'll be able to make this over the holidays.
Chef Pepin has taught me many wonderful dishes, his steamed mussels is still my go to for that, but this is the one I make use of the most and it is just this humble way to not waste cheese.
So nice to see you again !!! You're loved by so many. ( and your whole family too ) I've never see this before looks wonderful 💯💯💯💯💯💯💯
So fast . He's been my favorite for over 40 years
I missed Chef Pepin ..God Bless!!
God Bless You, Jacques.
I love how he makes delicious dishes with leftovers. And many recipes are simple to follow and do.
That's the real deal traditional French home recipes.
I love the little tidbits of his background that comes out over the course of his recordings, such as his mentioning of his father’s influence of this recipe.
Yay! I’ve been trying to be understanding, but I was going through withdrawal without a new episode. Hey, Jacques! I missed you.
I love the simplicity in jacques ideas and videos. One of the most legendary renown chefs in the world and he uses american cheese slice in his cheese spread. And I have the feeling he make these kind of things on purpose to make a point about the simplicity in cooking and foods especially in an age filled with content of screaming chefs and arrogant critiques. Thank you Mr.Peppin for all the inspirations over the years.
Jacques' videos are therapeutic
I love this idea ! Never heard of it before . I love not wasting food I was raised very poor . I remember going to bed with my stomach feeling like it was eating my spine . So I hate wasting any food . This is great idea and it freezes
Jacques makes rustic food, with an elegant twist. After the Statue of Liberty, Pépin is France's greatest gift to America.
Mimolette and American cheese. I love this man
Guy takes old moldy cheese and turns it into a high class appetizer. He is the Wiz.
I see what you did there!
@@James01281 ... The Cheese Wiz, yeah. I was accidentally funny.
But think about the following: If a friend or relative did this with their stockpile of cheese pieces, and you knew they were cleaning out the fridge, be honest here.....how keen would you be to eat anything prepared with it? I sure wouldn't. On the very rare occasion I let cheese go bad, it gets tossed the day I take the trash out.
@@msr1116 I think what Jacques was showing us is that the cheese does not go bad. Just because it grows a little mold doesn’t make it bad. Just cut it off. After all, what do you think that blue stuff is in Roquefort and blue cheeses?
@@marthahoushar5428 .....naturally veined cheeses are not he same as cheddar or mozz with furry mold on it. Sorry but spoiling cheese has a yeasty odor that only belongs in breadmaking, and so I keep enough cheese for a week max or just freeze it.
I had most of these cheeses from the holidays, and made this. I didn’t add the stock, he suggest, for fermentation. I, also, added Preseco, a sparkling white wine instead of plain, old white wine. I chose to portion it out and freeze it. It is, truly, wonderful. It’s, now, in my family cook book and made ahead of time to serve to guests. Oh, and I gave it 5 out of 5 stars. Soooo, fabulous! Thank you Jacques, for sharing this recipe!
God has truly blessed our world giving us a learned and unselfish person as Chef Pepin. Quite a lovely person.
I LOLed at the American cheese slice. Well played, sir. Well played.
Love this! Thank you so much, Jacques, be well!
This never would have occurred to me, but it makes perfect sense!
What amazed me isn’t the fact that he had several leftover pieces of what we may consider to be exotic French/European cheeses he had lying around in his fridge, it’s the fact that after he trimmed and cut all the cheese he was going to use for his recipe, he pulled out a slice of processed American cheese. Who would’ve thought that American cheese would go well with all the other cheeses in this recipe but it’s the fact that Jacque Pepin even had American cheese in his refrigerator to begin with.
Such a wonderful human being, Jacques. You are a true artist and have added delight to life, to the human experience. Thank you and your family for helping to preserve this history so I can share with my kids, grandkids and many generations to come. You and Gloria still bring joy and peace and full bellies to so many. May she continue to smile at your side from her new home.
I love cheese, and I hate when it goes bad because I didn't eat it in time. With this recipe, I'll never waste cheese again. THANK YOU!!
I've been collecting some cheese for 3 months.........Now I'm making my own fromage fort !!!!!! Merci Jacques !
Oh thank God ☺ a new Jacques Pepin video ❤❤❤❤❤ missed him
Dry white wine ( not sweet ).
A TRUE FRENCH MASTER!!!
French cuisine is my absolute favorite, and so anytime that Jacques Pepin has anything to say, I will listen!! This cheese idea is so genius!!! At first I thought it would be like fondue, but, I see that it's better than fondue because it's more versatile, as he's shown. Such a great way to use up cheese bits, and have something uber classy and sophisticated (yet rustic) as a result --doesn't get any better than that!!
This lovely has the most wonderful autobiography. He has lived several lives in this one lifetime. Just love him and the book!
I am so glad he is still cooking.
Jacques Pépin. Honestly I love him and have been watching him since childhood. I'm the master chef at my firehouse and quite often cook based off of his recipes.
I am a huge fan and have been for years. I pray that he is getting along well...our thoughts and prayers are with you.
Maybe even a dash more wine@4:32--this is why I love Jacques!
Happy cooking!
So good to see you again Jacque! You are an excellent teacher for aspiring home cooks
I've learned so much about cooking from watching the master. You make is look easy and delicious.
Oncle Jacques, please show us more of the food you parents and grandparents made. Your memory is priceless. And we have time this year! ❤️🙏👍😎
Love this!! What a brilliant & tasty way to use up remnants from your cheese platter. 🧀😋
This man has a poetic love of garlic! There is definitely never enough!!!
Jacques darling no one does it better. From Southern California with love💋
I appreciate a good "garbage" recipe where one can salvage food and make it edible again.
Bravo!
Jacques, this looks wonderful & I'll have to try it soon. My favorite is your Mother's soufflé. I finally had the courage to try & make one. Your Mother taught you a real winner.
this sounds amazing for leftover charcuterie tables!
This is better tha fondue! yummy😋😋😋 I love Pepin😊🥰🥰🥰💖💖💖💖💖💖❤❤❤❤❤❤
This is a wonderful thing to do with “leftovers”. Thank you!!!
Thank you Jacques! Love to watch your videos! Take care and God bless you!
Jacques the culinary magician
Dear, dear Jaques! So good to see you!Why...your like family, you know?!❤
What a cool dude! Throw it in chop it up eat it! I also love how nostalgic I feel around him for some reason.
This is man is a gift from god
What a wonderful recipe, adapted from his frugal Father's!
A dream for anyone who Loves good cheese! Thank you for sharing!
I always learn So much from
Chef Pepin!!! 🌹🌹🌹🌹🌹😋🎉🎉🎉
"It is what it is, it's fine"
Words to live by...
I watch every video Jacques puts out and this is one of my favorites. I can't remember how many times I have made this. And if I don't have 'leftover cheeses' I go to Grocery Outlet or the sale section in the cheese department!
That's got to be the best cheese dip ever!
What a wonderful idea, no more bits & pieces of leftover 🧀
It’s good to see you back legend
I love you Jacques Pepin!😊
Glad to know I’m not the only one using a potato peeler as my slicer!
Nice to see you. It’s always a good day when one of your videos is posted. Love that plate! I would have given anything to see the startled and dismayed reactions of food snobs when that slice of American cheese was added to the pile.
You have touched so many lives and have taught us so very much not just in the kitchen. GOD Bless You!!!
Happy cooking!! Love all your recipes!
Merci monsieur!
Looks good ! But I never have leftover cheese ! *goes to cry in the corner...and eat some cheese*
Welcome back!! You were missed and you look good!! Blessings from San Diego
So happy to see you, chef❤️ you bring me so much joy, thank you for sharing with us. sending you & your family love. ☺️🥰
Thank you so much for this video...I laugh because yes I do have a two day or three old cheese in the frig. I can make a spread just like this.. And I do have my white wine saved more than my red wine to mix with my old cheese... Thank you for continuing to teach your great cooking.
Fantastic!!! The heart and soul of a true French Chef!
So glad to see Jacque's return. I watch the video and then look this great chef and can't help but wonder how he's coping. So sad for his family.
Thank you so much Jacques!❤️
I would appreciate knowing the names of the cheeses in written form. Such a pleasure to watch Jacques and learn something new! Happy cooking!
Mimolette, Swiss, Camembert, Gorgonzola, Saint-Paulin, Roquefort, Saint-Albray, feta, American (lol)
@@pierremadrenas1966
Mary should have thanked you. So I'll thank you for your kind reply.
He is truly my inspiration!
My gosh he is inspiring, knowledgeable and humble all in one!
Love you Jacque. Very excited when I see a new one. Thank you.
Love this! Thank you!
You ROCK Chef.
Never seen anyone that had so many different kinds of cheese 🧀
Thanks Jaques, you are the best 👍
A simple delicious masterpiece.
We made this and it’s amazing! We love you Chef! You are the best!!