Whilst we’re never in any doubt as to how we’re going to use up our leftover Christmas Day vegetables (it’s always going to be a bubble and squeak style warm-up), using up cheese is a different matter. I always over buy a selection of cheeses for a cheeseboard on Christmas Day, no one ever having any room left after our Christmas dinner despite our good intentions. Even though Number One Daughter would happily eat cheese and biscuits for every meal, we always end up with scrappy end pieces that look a tad sorry for themselves.
My grandma had an initiative use for all her oddments of cheese. She’d buy fresh blocks every week and produce a cheeseboard after every meal for her and my grandad. Any scraps at the end of the week she’d blend up in a food processor with garlic and some kind of alcohol and call it ‘Audreyshire’.
This is a very French solution known as Fromage Fort (literally translated as ‘strong cheese’ due to the blue cheese content). The cheese is traditionally combined with a leek broth, or for a quicker version, just with white wine and garlic, simply spread over crackers or thinly sliced bread and grilled.
- Approx 250g cheese scraps (e.g. Brie, Stilton, Camembert, Gruyere, Cheddar)
- 1 x garlic clove, crushed or finely grated
- A few herbs, such as thyme and parsley, roughly chopped
- 3-4 x tbsp dry white wine
Combine the ingredients in a food processor and purée until smooth. Spread on sliced French bread and grill until bubbling or serve with crackers.