Foudjou is a fromage fort or strong-flavoured potted cheese which is much appreciated by those with a well-developed palate. Made in farmhouses of the Ardèche, foudjou comes from the Basse Ardèche; elsewhere it is known as miramande. The mixture should be stored in a cool room or, in a small house, in the refrigerator, for six months for the flavour to mature. Charles Forot says that
Grate or crumble the dried goat cheese into a bowl and mix in the fresh cheese with a fork. Gradually work in the other ingredients until the consistency is a thick cream. Check the taste and adjust the seasoning.
Spoon into a lidded stoneware pot – one made for confit d’oie is ideal. Smooth the top of the cheese level, cover with the lid and store in a cool room for at least one month before serving. In mountainous areas of the Ardèche foudjou is served with whole boiled potatoes. It is also splendid on halved jacket potatoes.
© 1987 Geraldene Holt. All rights reserved.