French cuisine · Salads & Mezze

Lyonnaise Fromage Fort

Lyonnaise cheese paste made from assorted cheese leftovers, blended smooth with white wine, garlic and butter and spread on bread.

Ingredients · for 6 servings

• 400 g assorted cheese leftovers (e.g. comté, goat cheese, blue cheese)
• 80 g soft butter
• 100 ml white wine
• 2 garlic cloves
• 1 tbsp thyme
• 1/2 bunch flat-leaf parsley
• 1 round country loaf (about 500 g)
• Salt, pepper

Instructions

1. Cut the hard rind off all the cheese leftovers and cut the cheese into rough 2 cm cubes; let very dry pieces soften at room temperature for 30 min. beforehand.
2. Bring the white wine to a boil once in a small pot with the thyme and reduce to about half, then let cool to lukewarm.
3. Put the cheese, soft butter, the peeled garlic cloves and the reduced wine into a blender and process for 1–2 min. into an evenly spreadable paste.
4. If the mixture is still too firm, add white wine or a little water spoon by spoon until it pulls from the spoon like soft butter, then season with pepper and a little salt.
5. Fill the paste into a jar or terrine, smooth the top and let ripen covered in the fridge for at least 24 hrs. – only then does it become really strong.
6. Cut the country loaf into thick slices, toast briefly, spread thickly with the paste and serve sprinkled with chopped parsley.