Fromage Fort with Coppa Threads

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 pound soft cheese (goat cheese, Crecenza)
¼ cup J Ratafia
¼ - ¾ cup J Chardonnay (depends on desired consistency)
1 each Baguette
¼ pound Coppa


Fromage Fort Procedure:
Shred Cheese. In a robocoup or cuisinart, mix the shredded cheese with the J Ratafia and the J Chardonnay until smooth.

Crostini Procedure:
Cut the baguette in thin slices. On a sheet tray, brush with olive oil and sprinkle with salt and pepper. Arrange baguette slices on the sheet tray and bake until golden brown.

Coppa Procedure:
Slice the coppa into thin threads. Place the fromage fort in a piping bag using a #808 tip. Pipe onto the baked crostini and top with a few threads of coppa


Suggested Pairing: