Fromage Fort
- 3/4 cup shredded sharp cheddar
- 1/2 cup shredded appenzeller
- 1/4 cup shredded smoked gouda
- 1 tablespoon grated parmesan/romano/asiago mix
- 1 tablespoon softened butter
- 2 cloves garlic, minced
- 2 tablespoon white wine
- dash Colman’s dry mustard powder
- dash pepper
- Mix all ingredients, microwave for 20 seconds to soften everything if necessary.
- Put onto sliced pieces of French bread.
- Put in broiler on low until cheese is melted and begins to brown on the edges.
Pairing recommendations:
Due to the different types of cheeses used in this recipe, this will go well with a variety of beers. I’d say your choice will ultimately depend on what season it is when you make this. Winter favorites include brown ale (Barley Island’s Dirty Helen) and oatmeal stout (Rock Bottom Chicago’s dry hopped oatmeal stout, YUM). During the warmer months, a pale ale (like Bass) will go well.
