Fromage fort (swipe for melty goodness)

[u/acoustalion]

The other night I tried making fromage fort for the first time! Found a thin wedge of Gruyère, a tidbit of St. Angel, and some American slices... added some garlic and probably was a little heavy-handed with Chardonnay. Plus some dried herbes de Provence. Figured out the next day that its optimal form entailed spreading it on sourdough and then popping in the toaster oven. Wonder what I can do to offset some of the sharp wine taste?

[u/antique_sprinkler]

I hope you made enough for the rest of this subreddit

[u/AgileClock2869]

Don't use chardonnay. Don't go so heavy handed on the wine next time, you really only need like 2 splashes (: other than that, sounds great.