First you must go immediately to this site. It's a food blog by one of the most talented guys you could imagine. Not just an entrancing writer, his day job is as a killer food photographer. So the imagery on his site just blows you away. Incidentally, according to some mutual friends we have out in LA, he also happens to be a genuinely nice and caring person. One day soon I am going to go visit out there & hug him. Hope he doesn't mind.
Now, go read his entry & come back. It's OK, I'll wait...
So now you see where the old cheese comes in. After reading Matt's post about Fromage Fort I had to try it. And since I've already posted a recipe this week with a fancy-sounding French name, I thought I'd better keep it low-key. But this stuff is awesome. I followed his directions, with one exception. After tasting my mix (a combo of Port Salut, Comte & Parmesan) I thought it needed a little punch - so I used the whole garlic clove.
It doesn't look like much but... oh my!
I've never heard of Fromage Fort before, but I certainly had a fridge drawer full of cheese bits ready to go - which is what's so great about having a blog & exploring other people's food blogs.... you learn that the weird stuff you do isn't so weird after all!
And now I have a recipe for Old Cheese Spread that I will use forever. You will too, just try it...