When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or "strong cheese." Now, my wife usually makes this at the house. I'm sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes for a bubbly, crusty, and fragrant appetizer or salad garnish.
Cheese Glossary: http://splendidtable.publicradio.org/souptonuts/cheese_varieties.html
Bargain Cheeses: http://splendidtable.publicradio.org/souptonuts/cheese_bargain.shtml
Storing Cheese: http://splendidtable.publicradio.org/souptonuts/cheese_storage.html
2. Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into small containers. The fromage fort is ready to use now, either as a generous cold spread for bread, or you can run the coated bread under the broiler for a few minutes to melt the cheese, brown it, and make it wonderfully fragrant.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.