Fromage Fort Recipe
- Total Time: 10 mins
- Yield: 8 servings 1x
Description
Formage fort, is simply the easiest, more delicious, and most rustic way to give leftover cheese a new breath of life.
Ingredients
Units
Scale
- 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
If You Liked This Recipe, You’ll Love These
- Raclette Potatoes au Gratin
- Tartiflette au Reblochon: The French Alpine Potato Gratin
- French Goat Cheese and Roasted Mushroom Crostini
- Build a Charcuterie Board Like A Pro
Frequently Asked Questions
What types of cheese work best in fromage fort?
The recipe intentionally calls for “all sorts” of leftover cheese — the point is to use up whatever odds and ends are in your fridge. The instructions note that if you’re working with hard cheeses, adding 1–2 pats of butter will smooth them out and add creaminess, while wine helps thin the mixture and improve spreadability.
Can I freeze fromage fort if I make too much?
Yes — the recipe says to store it covered in the refrigerator for up to a week, or freeze it in an airtight container for up to 3 months.
