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May 25, 2009


Dr Alice

A bonus (at least for me) is that this could be passed off to guests as a homemade gourmet concoction of some sort. No one but the host needs to know that it's a moneysaving collection of odds and ends!


I love this - although, I'm puzzeled - our cheese either gets eated or turns mouldy(with off flavors) before it gets dried out.

On another note, I'm glad you're posting again. I really enjoy your blog.


David- I have a plastic bag in the freezer, and when the cheese starts looking a little past it- I cut off any mold and add it to the collection.(Since I live alone, I don't have enough bits and pieces otherwise, at any one time.) I defrost it until it's soft enough to cut in chunks, and go on from there.

That being said, you probably do a better job than I do at estimating how much cheese you can actually consume before it starts to get uh, less fresh.

Lemon Tart

I recently had the misfortune of forgetting $60 worth of fine cheeses in my truck for 24 hours on one of the hottest days of the year so far. When I ran out to rescue them it was a sad sad sight of soft, oily cheeses. I shared my story with my local cheese shop and they suggested I don't throw them away but rather use them in cooking. So I saved it from the trash and made fromage fort and I think the 24 hours of car aging helped:) Anyways I love this stuff and now I also keep a bag in the freezer ready for all my bits and pieces. People love this stuff.


Well that does kind of approximate the elder M. Pepin's method! People do love it, and doesn't it seem so much more elaborately prepared/complex than it actually is?

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Please give my best wishes to your family.

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I love this stuff...It seems rather silly to wrap each piece individually to be put back into the fridge only to be left there uneaten for several days. Fromage Fort is the solution to such a dilemma.

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