This is a traditional French cheese spread made with assorted leftover cheeses, various herbs, sometimes garlic, wine or other spirits. I learned to make this years ago in France (Brittany) and it has been a thrifty staple in my home. We always finish it and start a new batch.
I have heard that in some sections of France, families just add to it and it goes on and on forever. And that it varies by region, some being very strong, some including leek stock, ale, or other things.
This is the best way I know to use up the bits of cheeses from a party or what's left in the back of the fridge - even dried up ends.
Does anyone else have any experience with this? How long does it keep?
Updated 13 days ago | 3
Updated 6 months ago | 4
Updated 19 hours ago | 6
Updated 5 days ago | 0
Updated 1 day ago | 10