Fromage Fort Recipe
- Total Time: 10 mins
- Yield: 8 servings
Description
Formage fort, is simply the easiest, more delicious, and most rustic way to give leftover cheese a new breath of life.
Ingredients
Units
- 1/2 - 3/4 lb (225-340 g) of various cheeses (all sorts!)
- 2 cloves garlic
- handful of fresh herbs (optional)
- 1/4 - 1/2 cup (60-120 ml) of dry white wine (Chardonnay works particularly well)
- 1 or 2 pats of butter
Instructions
- Combine all ingredients in a food processor and pulse until combined.
- Remove lid and scrape down sides. Add more butter or more wine as necessary [if you’re working with hard cheese butter will help smooth it out and lend creaminess, wine will help thin it out and lend spreadability]
- Cover and refrigerate for up to a week, or freeze for up to 3 months in an airtight container.
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: French
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
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Frequently Asked Questions
What types of cheese work best in fromage fort?
I intentionally call for “all sorts” of leftover cheese — the point is to use up whatever odds and ends are in your fridge. If you’re working with hard cheeses, add 1–2 pats of butter to smooth them out and add creaminess; wine helps thin the mixture and improve spreadability.
Can I freeze fromage fort if I make too much?
Yes — store it covered in the refrigerator for up to a week, or freeze it in an airtight container for up to 3 months.
