I like how he has all these cheeses, most of us prolly haven’t heard of some of those, then he pulls out the American cheese from the wrapper and says, anything goes 😂
And he said American cheese was good. A world renowned chef just acknowledged American cheese. My mind is blown. I'm gonna start having wine with Kraft singles now.
I made this last night using swiss, Monterey Jack, cheddar, and fiesta cheese mix. All low budget pieces. Adding the wine and garlic made it great. I spread it on a baguette, so good.
I know that it has been a difficult time for you. I was there almost 8 years ago. Please know that as the days pass it changes, not necessarily easier, just different. Sending love your way. Thank you for coming back to all your cheering friends.
Now I need to go buy some cheese so I can have leftovers. (Also, I always appreciate how Jacques teaches technique, and shows how to modify things to make them easier, *and* gently gives it to overly-stuffy tradition, all at the same time...here's this very French dish, made with all these great cheeses...and let's throw in one slice of American cheese. Love it.)
Jacques never stop surprising people, why I didn't think of using a peeler to trim my cheese before? the more I watch Jacques' cooking, the more comfortable I can improvised in my kitchen! He taught us not to waste food!
Just tried this today. I had A LOT of moldy cheese left over from the holidays. I bought my favorite white wine and had a go. My 15 year old son watched this video with me and his words were, "that's nasty!" Well, turns out it isn't! I didn't like the "raw" version but as Chef suggested, the toasted version is out of this world! Thanks for helping me not waste food and money! PS, your inclusion of the American stuff at the end make me laugh. I grew up on that stuff. Thankfully my travels to Portugal, France, Italy, Slovenia, Croatia, etc. have allowed me to grow my palette. But, point taken - any cheese works with this. Love it!
Wonderful! Jacques taught me not to waste food. I like to make Gloria's refrigerator soup with wilted vegetables, now I'll make fromage fort from time to time
I first saw Chef Pepin make this roughly 20 years ago on PBS on one of his shows with his daughter. I've been making it ever since. My friends are disappointed if there is not a crock of it and crackers when they come over. It is so easy to make and people just love it. Every year in August, except during global pandemics, I start buying cheese so I'll have bits and pieces so I'll be able to make this over the holidays. Chef Pepin has taught me many wonderful dishes, his steamed mussels is still my go to for that, but this is the one I make use of the most and it is just this humble way to not waste cheese.
I love, love, love his china with the little umbrella "J" and the plate with the chickens and roosters! Thank you for your time making these videos for us!
But think about the following: If a friend or relative did this with their stockpile of cheese pieces, and you knew they were cleaning out the fridge, be honest here.....how keen would you be to eat anything prepared with it? I sure wouldn't. On the very rare occasion I let cheese go bad, it gets tossed the day I take the trash out.
@@msr1116 I think what Jacques was showing us is that the cheese does not go bad. Just because it grows a little mold doesn’t make it bad. Just cut it off. After all, what do you think that blue stuff is in Roquefort and blue cheeses?
@@marthahoushar5428 .....naturally veined cheeses are not he same as cheddar or mozz with furry mold on it. Sorry but spoiling cheese has a yeasty odor that only belongs in breadmaking, and so I keep enough cheese for a week max or just freeze it.
I love this idea ! Never heard of it before . I love not wasting food I was raised very poor . I remember going to bed with my stomach feeling like it was eating my spine . So I hate wasting any food . This is great idea and it freezes
Hes the best. Chef Jacques is the G.O.A.T. A real chef can make a dish out of anything. And using old cheese other chefs would throw away, pure genius! Not to mention thrifty. Keep the videos coming Chef! I learn from each and every one! Happy Cooking!!
I love the little tidbits of his background that comes out over the course of his recordings, such as his mentioning of his father’s influence of this recipe.
This is one of many brilliant moves I have learned from this great man. It was detailed in one of his best books, at least to me, Chez Jacques. Never throw away cheese unless it is ammoniated. Just clean it up and make this dish. Over the past ten years, I prepare "strong cheese" every 3-4 months from odds and ends in my cheese drawer. It is remarkably good, plus economical. I like it spread on toast and put under the broiler for a few minutes. Nice to see it demonstrated by the man himself.
I love the simplicity in jacques ideas and videos. One of the most legendary renown chefs in the world and he uses american cheese slice in his cheese spread. And I have the feeling he make these kind of things on purpose to make a point about the simplicity in cooking and foods especially in an age filled with content of screaming chefs and arrogant critiques. Thank you Mr.Peppin for all the inspirations over the years.
I had most of these cheeses from the holidays, and made this. I didn’t add the stock, he suggest, for fermentation. I, also, added Preseco, a sparkling white wine instead of plain, old white wine. I chose to portion it out and freeze it. It is, truly, wonderful. It’s, now, in my family cook book and made ahead of time to serve to guests. Oh, and I gave it 5 out of 5 stars. Soooo, fabulous! Thank you Jacques, for sharing this recipe!
IDK if Jacques intentionall tries to be the most relatable home cook, or if he's just naturally that every-person kind of guy, but he always has a good idea for me to emulate in the kitchen. Thanks a million, Jacques
French cuisine is my absolute favorite, and so anytime that Jacques Pepin has anything to say, I will listen!! This cheese idea is so genius!!! At first I thought it would be like fondue, but, I see that it's better than fondue because it's more versatile, as he's shown. Such a great way to use up cheese bits, and have something uber classy and sophisticated (yet rustic) as a result --doesn't get any better than that!!
Jacques, this looks wonderful & I'll have to try it soon. My favorite is your Mother's soufflé. I finally had the courage to try & make one. Your Mother taught you a real winner.
This recipe can tempt even someone taking a statin for high cholesterol ! I love Chef Jacque’s no fuss approach in making this wonderful fromage fort ( mimolette and kraft…. who would have thought of that?). Master Chef Jacques makes being economical something luxurious, merci mille fois!
Such a wonderful human being, Jacques. You are a true artist and have added delight to life, to the human experience. Thank you and your family for helping to preserve this history so I can share with my kids, grandkids and many generations to come. You and Gloria still bring joy and peace and full bellies to so many. May she continue to smile at your side from her new home.
Jacques Pépin. Honestly I love him and have been watching him since childhood. I'm the master chef at my firehouse and quite often cook based off of his recipes.
Nice to see you. It’s always a good day when one of your videos is posted. Love that plate! I would have given anything to see the startled and dismayed reactions of food snobs when that slice of American cheese was added to the pile.
Thank you so much for this video...I laugh because yes I do have a two day or three old cheese in the frig. I can make a spread just like this.. And I do have my white wine saved more than my red wine to mix with my old cheese... Thank you for continuing to teach your great cooking.
I watch every video Jacques puts out and this is one of my favorites. I can't remember how many times I have made this. And if I don't have 'leftover cheeses' I go to Grocery Outlet or the sale section in the cheese department!
What a wonderful recipe, adapted from his frugal Father's! A dream for anyone who Loves good cheese! Thank you for sharing! I always learn So much from Chef Pepin!!! 🌹🌹🌹🌹🌹😋🎉🎉🎉
OK you just blew my mind! This is amazing thank you so much for this. I hate food waste and I am such a sucker for a good cheese at a farmers market or anywhere else so I have a lot in my refrigerator. Thank you so much for this idea. Jacques, you are an amazing man! I hope you are doing well!
I like how he has all these cheeses, most of us prolly haven’t heard of some of those, then he pulls out the American cheese from the wrapper and says, anything goes 😂
🤣 yeah caught that, he's so worldly, just love this guy. When in Rome, right?
Ha. He goes, "I just pulled put a few of my left over cheeses" and there were 40 of them
And he said American cheese was good. A world renowned chef just acknowledged American cheese. My mind is blown. I'm gonna start having wine with Kraft singles now.
He is a humble guy, loves America, centers around family. Jacques can go all the way Ritz Hotel, or he can go Ritz Cracker
Leftover cheese huh..?
I can never get enough of Jacques Pepin's no-fuss approach to cooking. Anyone can learn to put on a feast following his instructions.
Roquefort and a kraft single? TOGETHER??!?
Oh man, this is amazing. Jacques makes his own rules and cannot be touched. One of the GOATs
He has the French attention to detail, without the fussiness.
The Master!
It was good to see Jacques again. He's a remarkable person and we miss him when he hasn't been around for a while. We appreciate him more every year.
He probably took some time off because his wife recently passed away.
@@kathyhester3066 😢. Poor Jacques.
I made this last night using swiss, Monterey Jack, cheddar, and fiesta cheese mix. All low budget pieces. Adding the wine and garlic made it great. I spread it on a baguette, so good.
Love that. Think Jacques would too!
Sounds good!
God damnit Jacques is a legend, we are all blessed by the existence of this man
I know that it has been a difficult time for you. I was there almost 8 years ago. Please know that as the days pass it changes, not necessarily easier, just different. Sending love your way. Thank you for coming back to all your cheering friends.
i was sure the dude couldn't get more endearing -- then he throws a Kraft single on the pile.
I love this man with all my heart.
Finally new chef Pepin video!
Every week I will visit this channel in case notification not showing up to me
Thank you for watching!
You know all is right with the world when you see Jaques Pepin has American cheese in his fridge!! Welcome back Chef our hearts are with you.
Now I need to go buy some cheese so I can have leftovers.
(Also, I always appreciate how Jacques teaches technique, and shows how to modify things to make them easier, *and* gently gives it to overly-stuffy tradition, all at the same time...here's this very French dish, made with all these great cheeses...and let's throw in one slice of American cheese. Love it.)
I appreciate a good "garbage" recipe where one can salvage food and make it edible again.
Bravo!
The essence of frugal, regardless of what you have on hand. I think this is a great idea following a party where cheese leftovers are normal.
I think Jacques could boil water in a way that would make it delicious!
He he he.
Jacques never stop surprising people, why I didn't think of using a peeler to trim my cheese before? the more I watch Jacques' cooking, the more comfortable
I can improvised in my kitchen! He taught us not to waste food!
Welcome back chef!! We missed you.
What a great way to kick off 2022 -
being introduced to and watching Mr. Jacques Pepin!
Are you just discovering Jacques? Welcome to the club! You have a lot of videos ahead of you.
Just tried this today. I had A LOT of moldy cheese left over from the holidays. I bought my favorite white wine and had a go. My 15 year old son watched this video with me and his words were, "that's nasty!" Well, turns out it isn't! I didn't like the "raw" version but as Chef suggested, the toasted version is out of this world! Thanks for helping me not waste food and money! PS, your inclusion of the American stuff at the end make me laugh. I grew up on that stuff. Thankfully my travels to Portugal, France, Italy, Slovenia, Croatia, etc. have allowed me to grow my palette. But, point taken - any cheese works with this. Love it!
You can never have enough garlic. You can never have enough Jacques Pépin 👍🏻😀
Wonderful! Jacques taught me not to waste food. I like to make Gloria's refrigerator soup with wilted vegetables, now I'll make fromage fort from time to time
Same here. Was skeptical at first but was so surprised when it turned out to be just fantastic. Trust Jacques!
Jacques makes rustic food, with an elegant twist. After the Statue of Liberty, Pépin is France's greatest gift to America.
I can not get enough of Jacques videos I have been watching and learning from him since he and Julia started together on PBS.
I first saw Chef Pepin make this roughly 20 years ago on PBS on one of his shows with his daughter. I've been making it ever since. My friends are disappointed if there is not a crock of it and crackers when they come over. It is so easy to make and people just love it. Every year in August, except during global pandemics, I start buying cheese so I'll have bits and pieces so I'll be able to make this over the holidays.
Chef Pepin has taught me many wonderful dishes, his steamed mussels is still my go to for that, but this is the one I make use of the most and it is just this humble way to not waste cheese.
So fast . He's been my favorite for over 40 years
I love, love, love his china with the little umbrella "J" and the plate with the chickens and roosters! Thank you for your time making these videos for us!
Jacques' videos are therapeutic
Guy takes old moldy cheese and turns it into a high class appetizer. He is the Wiz.
I see what you did there!
@@James01281 ... The Cheese Wiz, yeah. I was accidentally funny.
But think about the following: If a friend or relative did this with their stockpile of cheese pieces, and you knew they were cleaning out the fridge, be honest here.....how keen would you be to eat anything prepared with it? I sure wouldn't. On the very rare occasion I let cheese go bad, it gets tossed the day I take the trash out.
@@msr1116 I think what Jacques was showing us is that the cheese does not go bad. Just because it grows a little mold doesn’t make it bad. Just cut it off. After all, what do you think that blue stuff is in Roquefort and blue cheeses?
@@marthahoushar5428 .....naturally veined cheeses are not he same as cheddar or mozz with furry mold on it. Sorry but spoiling cheese has a yeasty odor that only belongs in breadmaking, and so I keep enough cheese for a week max or just freeze it.
I love this idea ! Never heard of it before . I love not wasting food I was raised very poor . I remember going to bed with my stomach feeling like it was eating my spine . So I hate wasting any food . This is great idea and it freezes
Yay! I’ve been trying to be understanding, but I was going through withdrawal without a new episode. Hey, Jacques! I missed you.
Hes the best. Chef Jacques is the G.O.A.T. A real chef can make a dish out of anything. And using old cheese other chefs would throw away, pure genius! Not to mention thrifty. Keep the videos coming Chef! I learn from each and every one! Happy Cooking!!
I love the little tidbits of his background that comes out over the course of his recordings, such as his mentioning of his father’s influence of this recipe.
This is one of many brilliant moves I have learned from this great man. It was detailed in one of his best books, at least to me, Chez Jacques. Never throw away cheese unless it is ammoniated. Just clean it up and make this dish. Over the past ten years, I prepare "strong cheese" every 3-4 months from odds and ends in my cheese drawer. It is remarkably good, plus economical. I like it spread on toast and put under the broiler for a few minutes. Nice to see it demonstrated by the man himself.
I love how he makes delicious dishes with leftovers. And many recipes are simple to follow and do.
I missed Chef Pepin ..God Bless!!
I love the simplicity in jacques ideas and videos. One of the most legendary renown chefs in the world and he uses american cheese slice in his cheese spread. And I have the feeling he make these kind of things on purpose to make a point about the simplicity in cooking and foods especially in an age filled with content of screaming chefs and arrogant critiques. Thank you Mr.Peppin for all the inspirations over the years.
I had most of these cheeses from the holidays, and made this. I didn’t add the stock, he suggest, for fermentation. I, also, added Preseco, a sparkling white wine instead of plain, old white wine. I chose to portion it out and freeze it. It is, truly, wonderful. It’s, now, in my family cook book and made ahead of time to serve to guests. Oh, and I gave it 5 out of 5 stars. Soooo, fabulous! Thank you Jacques, for sharing this recipe!
Fascinating process for literally growing your own cheese.... frugality at it's historic best. Mr. Pepin never fails to impress me.... Thankyou Sir!
So nice to see you again !!! You're loved by so many. ( and your whole family too ) I've never see this before looks wonderful 💯💯💯💯💯💯💯
God Bless You, Jacques.
This never would have occurred to me, but it makes perfect sense!
I LOLed at the American cheese slice. Well played, sir. Well played.
A TRUE FRENCH MASTER!!!
Love this! Thank you so much, Jacques, be well!
God has truly blessed our world giving us a learned and unselfish person as Chef Pepin. Quite a lovely person.
Oh thank God ☺ a new Jacques Pepin video ❤❤❤❤❤ missed him
Dry white wine ( not sweet ).
IDK if Jacques intentionall tries to be the most relatable home cook, or if he's just naturally that every-person kind of guy, but he always has a good idea for me to emulate in the kitchen. Thanks a million, Jacques
U !
French cuisine is my absolute favorite, and so anytime that Jacques Pepin has anything to say, I will listen!! This cheese idea is so genius!!! At first I thought it would be like fondue, but, I see that it's better than fondue because it's more versatile, as he's shown. Such a great way to use up cheese bits, and have something uber classy and sophisticated (yet rustic) as a result --doesn't get any better than that!!
Mimolette and American cheese. I love this man
Maybe even a dash more wine@4:32--this is why I love Jacques!
Happy cooking!
So good to see you again Jacque! You are an excellent teacher for aspiring home cooks
This lovely has the most wonderful autobiography. He has lived several lives in this one lifetime. Just love him and the book!
Jacques, this looks wonderful & I'll have to try it soon. My favorite is your Mother's soufflé. I finally had the courage to try & make one. Your Mother taught you a real winner.
I've been collecting some cheese for 3 months.........Now I'm making my own fromage fort !!!!!! Merci Jacques !
I've learned so much about cooking from watching the master. You make is look easy and delicious.
This recipe can tempt even someone taking a statin for high cholesterol ! I love Chef Jacque’s no fuss approach in making this wonderful fromage fort ( mimolette and kraft…. who would have thought of that?). Master Chef Jacques makes being economical something luxurious, merci mille fois!
Such a wonderful human being, Jacques. You are a true artist and have added delight to life, to the human experience. Thank you and your family for helping to preserve this history so I can share with my kids, grandkids and many generations to come. You and Gloria still bring joy and peace and full bellies to so many. May she continue to smile at your side from her new home.
this sounds amazing for leftover charcuterie tables!
Jacques Pépin. Honestly I love him and have been watching him since childhood. I'm the master chef at my firehouse and quite often cook based off of his recipes.
This is a wonderful thing to do with “leftovers”. Thank you!!!
This man has a poetic love of garlic! There is definitely never enough!!!
Nice to see you. It’s always a good day when one of your videos is posted. Love that plate! I would have given anything to see the startled and dismayed reactions of food snobs when that slice of American cheese was added to the pile.
He is a humble soul who loves life. So happy in his craft. These are ingredients for wonderful meals.
I am so glad he is still cooking.
That's got to be the best cheese dip ever!
This is better tha fondue! yummy😋😋😋 I love Pepin😊🥰🥰🥰💖💖💖💖💖💖❤❤❤❤❤❤
Dear, dear Jaques! So good to see you!Why...your like family, you know?!❤
Thank you so much for this video...I laugh because yes I do have a two day or three old cheese in the frig. I can make a spread just like this.. And I do have my white wine saved more than my red wine to mix with my old cheese... Thank you for continuing to teach your great cooking.
Love this!! What a brilliant & tasty way to use up remnants from your cheese platter. 🧀😋
What a cool dude! Throw it in chop it up eat it! I also love how nostalgic I feel around him for some reason.
I love cheese, and I hate when it goes bad because I didn't eat it in time. With this recipe, I'll never waste cheese again. THANK YOU!!
I would appreciate knowing the names of the cheeses in written form. Such a pleasure to watch Jacques and learn something new! Happy cooking!
Mimolette, Swiss, Camembert, Gorgonzola, Saint-Paulin, Roquefort, Saint-Albray, feta, American (lol)
@@pierremadrenas1966
Mary should have thanked you. So I'll thank you for your kind reply.
omg I want his kitchen. I always thought nothing could supplicant Julia's LOL!
Welcome back!! You were missed and you look good!! Blessings from San Diego
Jacques darling no one does it better. From Southern California with love💋
Jacques the culinary magician
Good tip Monsieur Pėpin
Oncle Jacques, please show us more of the food you parents and grandparents made. Your memory is priceless. And we have time this year! ❤️🙏👍😎
I watch every video Jacques puts out and this is one of my favorites. I can't remember how many times I have made this. And if I don't have 'leftover cheeses' I go to Grocery Outlet or the sale section in the cheese department!
That's the real deal traditional French home recipes.
Merci monsieur!
What a wonderful recipe, adapted from his frugal Father's!
A dream for anyone who Loves good cheese! Thank you for sharing!
I always learn So much from
Chef Pepin!!! 🌹🌹🌹🌹🌹😋🎉🎉🎉
Happy cooking!! Love all your recipes!
It’s good to see you back legend
I am a huge fan and have been for years. I pray that he is getting along well...our thoughts and prayers are with you.
Fantastic!!! The heart and soul of a true French Chef!
Looks very tasty! Best Regards to Chef Pepin.
Nice to see Jacques Pépin again!!!! Un maître d’hôtel à Paris m’avait donné cette recette il y a très longtemps, avec du cognac à la place du vin :)
So glad to see Jacque's return. I watch the video and then look this great chef and can't help but wonder how he's coping. So sad for his family.
That looks amazing. I envision topping that with a bruschetta or pico de gallo. Yum!
The best ever
OK you just blew my mind! This is amazing thank you so much for this. I hate food waste and I am such a sucker for a good cheese at a farmers market or anywhere else so I have a lot in my refrigerator. Thank you so much for this idea. Jacques, you are an amazing man! I hope you are doing well!
You have touched so many lives and have taught us so very much not just in the kitchen. GOD Bless You!!!
Mmm delicious cheese, I love it,thank you my star chef, blessings from Windsor,Connecticut
Brilliant. As usual!
I love you Jacques Pepin!😊
Un véritable voyage vers l'Europe !!! :-)
So happy to see you, chef❤️ you bring me so much joy, thank you for sharing with us. sending you & your family love. ☺️🥰
We made this and it’s amazing! We love you Chef! You are the best!!
He is truly my inspiration!
Love you Jacque. Very excited when I see a new one. Thank you.