We will begin with a simple, fresh cheese, chèvre, which is one of the most basic of cheeses and a classic from France. Chèvre is only made from goat milk, so make an acquaintance with your local goat farmer. Chèvre is French for “goat.” According to my French auntie, Elaine, the proper pronunciation is “chev.”
Making fromage fort is the ultimate way of using your leftover cheese.
Bread pudding is a gem of a main dish, and frugal to boot. With next to no effort it flourishes on bits and pieces of vegetables, cheese, and leftovers, making them an ideal dish for end of the day cooking.