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This is a French recipe for potted cheese with mixed herbs and is found in the lower Ardeche region of France. Traditionally the cheese pot is never emptied but simply added to.  The locals serve the cheese with potatoes boiled in their skins peeled as they eat them.  The spread is equally delicious served with a crusty French bread.
Recipe By: The Good Cook - Eggs & Cheese Cookbook, 1980
  • PrepN/A |
  • TotalN/A |
  • Serves2 pounds (1 kg.) cheese


    • 1 pound (1/2 kg.) fresh goat cheese, mashed to a paste
    • 1 pound (1/2 kg.) dried goat cheese with the rind removed, grated, and forced through a sieve or the fine disk of a food mill.
    • 3 tablespoons (50 ml.) brandy
    • 3 tablespoons (50 ml.) olive oil (cold pressed, extra virgin)
    • pepper
    • 2 or 3 garlic cloves, peeled, crushed to a paste and sieved
    • salt
    • 2 tablespoons (30 ml.) mixed dried herbs, pulverized (thyme, marjoram, oregano, savory)


Put the fresh and dried cheese in a bowl and sprinkle the brandy and olive oil over them.  Season the mixture well with pepper and add the garlic.  Ad the salt and herbs, and knead the mixture until it is well blended.   Put it in a pot with a lid (crockery is best), cover it and allow it to mature for two to three months in a cool place before opening it.

Patricia Wells, Cookbook Author, defines Foudjou: a pungent goat-cheese spread, a blend of fresh and aged grated cheese mixed with salt, pepper, brandy, and garlic and cured in a crock; specialty of northern Provence.

crock for cheese

Recipes From - The Gourmet Food And Cooking Resource