Formage fort, is simply the easiest, more delicious, and most rustic way to give leftover cheese a new breath of life.
By Colleen Hill
- ½ – ¾ pound of various cheeses (all sorts!)
- 2 cloves garlic
- handful of fresh herbs (optional)
- ¼ – ½ cup of dry white wine (Chardonnay works particularly well)
- 1 or 2 pats of butter
- 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.
Colleen believes that good food doesn’t have to be complicated to be delicious. She sees cooking as a labor of love, and whether it’s a dinner party for 10 or an intimate meal for 2, there’s no place she’d rather be than in the kitchen, with a glass of wine in hand, of course. On her lifestyle blog, Curated Corner, Colleen features her favorite recipes, in which she uses clean, bold flavors to put her own fresh twist on classic recipes. She draws most of her inspiration from seasonal, locally available ingredients, and enjoys scouting out the local Baltimore food scene.