recycled cheese
May. 28th, 2012 02:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wombat1138No, really. In a good way.
We've been accumulating a small rockpile of petrified cheese chunks in the fridge, and today I was bored enough to try finding something to do with them. There were about ten ounces total-- Gouda, Cheddar, and Parmesan, I think-- which seemed like enough to try some version of Alton Brown's "Fromage Fort" recipe.
I don't know how long it took to reduce all of the chunks to cheese sawdust with the microplane grater, but eventually I ended up with a surprisingly large volume of cheese fluff. Every time I ended up with a small cheese stub that was too difficult to grate, I dropped it into the measuring cup that was already holding 1/4 cup of sherry. One of the bigger Gouda chunks still had some wax/cloth rind on the outside that wouldn't peel off until I microwaved it for a out 10 seconds, which also made grating it much easier.
I hit the cheese stubs, sherry, and one clove of peeled raw garlic with the stick blender until I stopped hearing obvious rattling sounds, then poured the result into the cheese fluff to mix in. It was still pretty dry, so I added more sherry (maybe another 1/4 cup?) and 4 T unsalted butter. The remaining 4T butter also ended up going in, finally resulting in a reasonably smooth paste.
It is tasty with crackers.
We've been accumulating a small rockpile of petrified cheese chunks in the fridge, and today I was bored enough to try finding something to do with them. There were about ten ounces total-- Gouda, Cheddar, and Parmesan, I think-- which seemed like enough to try some version of Alton Brown's "Fromage Fort" recipe.
I don't know how long it took to reduce all of the chunks to cheese sawdust with the microplane grater, but eventually I ended up with a surprisingly large volume of cheese fluff. Every time I ended up with a small cheese stub that was too difficult to grate, I dropped it into the measuring cup that was already holding 1/4 cup of sherry. One of the bigger Gouda chunks still had some wax/cloth rind on the outside that wouldn't peel off until I microwaved it for a out 10 seconds, which also made grating it much easier.
I hit the cheese stubs, sherry, and one clove of peeled raw garlic with the stick blender until I stopped hearing obvious rattling sounds, then poured the result into the cheese fluff to mix in. It was still pretty dry, so I added more sherry (maybe another 1/4 cup?) and 4 T unsalted butter. The remaining 4T butter also ended up going in, finally resulting in a reasonably smooth paste.
It is tasty with crackers.
no subject
on 2012-05-28 10:49 pm (UTC)