Fromage continued
Fromage fort are cheese specialties in France made from grated cheese and liquids such as oil, brandy, wine or broth. They are mainly used in wine-growing regions.
Today these specialties are often available in specialist cheese shops; unlike in the past, they are no longer made from hardened cheese residues. What has remained, however, is the processing of alcoholic liquids and storage in earthenware pots. A typical specialty is Confit d'Epoisses , which is made on the basis of Epoisses de Bourgogne . This cheese is one of the heartiest types of cheese with a washed rind and becomes milder with this processing method.
A comparable German specialty is Obatzter ; In contrast to the French fromage fort, this one is not allowed to ripen because of the use of raw onions.
