Farmhouse cheese dip (Fromage fort)

This cheese dip is a quick take on the country-style fromage fort, which was traditionally fermented and aged for years. Prepared using white wine and garlic, it delivers a rich, fondue-like flavour. Enjoy cold as a spread or grill until bubbly for a warm, satisfying dip.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 250 g cheese (a mix of three or four types, such as hard, soft and blue), sliced
• 3 garlic cloves
• 60 ml (¼ cup) dry white wine (such as sauvignon blanc)
• baguette, thinly sliced, crackers or crudités, to serve

Instructions

1. Place the cheese in a food processor and add the garlic, white wine and some freshly cracked black pepper. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning with salt and more pepper, if needed.
2. Transfer the mixture to a serving dish. You can enjoy it as a cold spread or grill (broil) it on the top shelf of a preheated oven set to 200°C (400°F) for 10 minutes, until it’s brown and bubbly.
3. Serve with baguette slices, crackers or crudités.

Note

Store in an airtight container in the fridge for up to 5 days.

Bon App! by Isabelle Dunn, published by Smith Street Books, photographed by Alan Benson, AUD $65.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.