Name: Strong Marinated Cheese (Compouta or Tomme Forte)
Yield: 6 Servings
Cuisine: French
Ingredients: 1 ounce brandy or marc; Salt; Coarsely cracked pepper from the mill; 3 cups grated Savoie Beaufort or Swiss Gruyère cheese; 6 ounces dry, natural, unfavored goat cheese, finely grated; ¼ cup dry white wine; 1 cup crème fraîche

Preparation info

6
Servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Be careful! This is only for people who love very strong cheese. This technique for refermentation is not unique to the Savoie; all other French provinces have a version of it.

Ingredients

3 cups grated Savoie Beaufort or Swiss Gruyère cheese
6 ounces dry, natu

Method

Mix well both types of grated cheese. Add the cream, white wine, and brandy or marc, salt and pepper to your taste. Put the cheese into a wide-mouthed jar with a lid. Punch several holes into the lid and let the jar stand in the refrigerator (or in cold climates in a very chilly cellar) until the whey comes floating to the top. It will take several weeks and there should be at least