Fromage Fort
What do you get when you cross an artisan cheese counter with a cheese ball? Fromage fort! The French cheese spread, literally “strong cheese” is made by blending together bits and pieces of assorted leftover cheeses—which we all have after the holiday feasts and parties. The ultimate holiday leftover—and most economical way to clean out the cheese drawer in your fridge. According to famed food blogger David Lebovitz, fromage fort “is a tasty by-product of French frugality.”
Serve the spread with crusty bread or crackers and a crisp salad—we could all use a salad now, right?—or smear over bread and pop under the broiler for a few minutes until nicely browned. You will never throw away those leftover nubs of cheese again! In fact, I have a special ziptop bag in the fridge specifically for small pieces of cheese destined for the next batch of fromage fort.
The spread will keep for 3 to 5 days in the refrigerator—bring to room temperature before serving. And keep in mind that the flavors will intensify as it sits.
½ to 1 pound cheese pieces
1 clove garlic, grated or minced
¼ to ½ cup leftover white wine
Kosher salt and freshly ground black pepper
A tablespoon or 2 of softened butter or cream cheese, if needed
Place cheese in the bowl of a food processor. Add the garlic, wine, a good sprinkling of pepper and a pinch of salt. Process until the mixture is creamy. If your mixture is too stiff, blend in some butter or cream cheese to soften it up. Pack the mixture into small containers. Use as is, or chill until ready to serve.
