Fromage Fort

5 from 3 votes

Whether you're hosting friends or just indulging in a little cheese snack for yourself, fromage fort is a quick and easy way to use up leftover cheese. Mixed with herbs and wine, this flavorful spread can be served hot or cold and comes together in minutes.

Prep Time5

Cook Time0

Time to merry (optional)1

Total Time1 5

Course: Appetizer

Cuisine: French

Servings:

Calories: 165kcal

Author: Callan Wenner

Equipment

Food processor, blender, or immersion blender
Microplane or zester

Ingredients

1 lb cheese cut into 1” chunks
1-2 tablespoons salted butter if not using soft cheeses
1 clove garlic grated (optional)
1-2 tablespoons fresh herbs roughly chopped (parsley, chives, rosemary, thyme, dill)
½ cup white wine dry is best
Salt and pepper to taste

Instructions

Add the cheese, butter (if using), garlic, herbs, and wine to the bowl of a food processor and pulse to break it down.
1 lb cheese, 1-2 tablespoons salted butter, 1 clove garlic, 1-2 tablespoons fresh herbs, ½ cup white wine
Continue pulsing until the desired texture is achieved. You can keep it chunky, or make it very smooth (this is up to you). Taste, and add salt and pepper as desired, then pulse again to combine.
Salt and pepper
Serve at room temperature with crackers, grissini, breadsticks, or bread slices. Or, spread the cheese onto slices of bakery bread and broil until melty.

Video

Notes

Use the spread right away or refrigerate the spread for a few hours or overnight to allow the flavors to merry (our preferred method).

If you are using any soft cheeses (brie, camembert, goat, feta, Boursin, etc.) don’t add the butter.

Don’t go overboard with blue cheese (or other very strong cheeses like swiss or gruyere) or it will overpower the batch. The cheese in the pictured recipe included: dubliner, brie, bellavitano, and manchego.

Use any type of dry white wine like chardonnay, pinot grigio, or sauvignon blanc.

No two batches are alike - taste and adjust as you see fit!

Nutrition