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My husband and I would love to live in Paris, Marseille, or wherever we could afford (I realize Paris is off the charts expense-wise but we love it after Santa Fe the buzz is nice)... we are leaving on the 30th for a two month stay and as you say, always end up with bits of cheeses... will look forward to trying your method of "good riddance"... I remember one of our first trips to Paris how I watched with total awe and fascination a man in the cheese section of what is now Carrefours in the 6th, picking up every cheese and smelling it thru the wrapping... I realized there was a lot I needed to learn about the "art of cheese"! But it's great fun learning....


Oh delicious! Nothing so lovely as a nice cheese course after a lovely light meal on the terrace on a warm evening...sadly my visions will be dashed as we are expecting snow this weekend! I shall close my eyes and imagine instead.


After having a tangy spread called Bruss or Bruss in the Piemonte region of Alba, I looked for a similar recipe when I returned home. Bruss is usually made from leftover toma or robiola cheeses and is fermented in a crock. Supposedly there is a saying that goes "Only love is stronger than Bruss."

Fromage Fort is a French variation for dealing with cheesy leftover bits -- quite similar to what you describe but does not involve the microwave. Simply cube the leftover bits, put into a food processor, add a clove of garlic or two to taste, a good splash of white or red wine, and some pepper. You could add some herbs if you wished - fresh rosemary and thyme are my favorites. Process until smooth and creamy. Can be served as is (room temp not cold) or spread it on crusty bread and then run under the broiler. Fantastic as an accompaniment to homemade tomato soup. I have used all types of cheese for this - Muenster, epoisse, feta, gruyere, taleggio, cheddar, goat, blue, gouda, romano. It comes out slightly different each time depending on what you throw into the mix.

When I don't have leftover cheese, I scan the "leftover bits" bin at Whole Foods. They usually have small hunks and tail ends of cheeses in a basket, each piece being less than $2.

Mickey McBride

Dear Lynn ..Cheeses left in my refrigerator after a visit from a daughter were more like hunks and globs rather than dribs and drabs...But I made your hot cheese melange and it was wonderful.

Katy George

smelly cheese pasta is another way to use up those bits. no particular recipe, just use your imagination. for example, a generous bit of pont leveque gently melted in enough creme fraiche to make a semi-liquid that clings when tossed with your pasta is really yummy. anything goes!


Sadly, another mistake Americans have been know to make it to cut off the "nose" of a wedge of Brie, leaving a blunt end!
Thanks for your lovely recipe, I shall try it soon.

Meanwhile, what do you advise for keeping your cheeses fresh in the fridge after opening? I try to wrap in wax paper, but sometimes the various strong odors get mixed in with mild cheeses.

Love your blog, thanks! Merci!

Julie F, St. Louis, MO

Merci for the ideas about what to do with the leftovers. My husband rarely leaves a pinch even, but I might start grabbing some of the chunks as they get small and make your recipe. I would love to spread that on some crostinis. I see the epoisse and can't wait until I hit Dijon this summer.

Patricia Flournoy

as things to learn! And this time about my favorite food...FRENCH CHEESE...Merci mille fois...


Love to have found ur blog. Will be adding it to my blogroll :)


Can't wait to try this wonderful solution for all the bits!! I am lucky enough to live in a town with a marvelous cheese store. It's about as good as it gets without living in France. They work with many artisanal producers in Europe to bring us wonderful unpasteurized cheeses that our family ALL enjoy!!

Lorena Meunier

I'm looking for a salad nicoise recipe with a great vinaigrette dressing that I tried a month or so ago but not I can't locate the recipe. At least I think it was from the Southern Fried French blog... Can you help me?

Lynn McBride at Southern Fried French

Hi Lorena,
You may be thinking of French Dressing #1, from June 2010. Find it by going to the sidebar, "Recipe and Post Titles". Click on June 2010, and you'll see that post listed at the top. It also works just to google "southern fried french dressing #1".

vacation rental Vail

Yumm.. Looks so yummy.

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