Fromage Fort is my favorite way to clean out my refrigerator drawer full of cheese scraps. When I pulled out Ziploc bags with bits of extra-sharp Cheddar, mozzarella, Colby Jack, and Parmesan, I knew they’d be perfect for Fromage Fort, the French term for “strong cheese.”
This easy French cheese spread is a thrifty, no‑waste appetizer that turns leftover cheese into a creamy, savory dip. Inspired by Jacques Pépin and first spotted on an old Alton Brown episode, my version comes together in about five minutes and produces an appetizer your guests will rave about.
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Recipe at a Glance
- Ready In: 5 minutes
- Equipment: Food processor with steel blade
- Ingredients: 2 cups of leftover cheese, unsalted butter, garlic, and dry white winei
- Makes: 2 cups; 8 servings
- Difficulty: Easy
- Make-Ahead Friendly: Yes
Why You'll Love This Recipe
- No-waste: Uses up odds and ends of cheese that might otherwise be tossed.
- Customizable: Every batch tastes slightly different depending on your cheese mix.
- Quick & easy: Ready in about five minutes with a food processor.
- Crowd‑pleaser: As the Master Taste Tester declared, it’s “moreish,” meaning it's so delicious that you want to keep eating more of it!
Ingredients - Here's What You'll Need for Fromage Fort
This recipe is wonderfully flexible. Use whatever cheeses are hiding in your fridge or freezer. Here’s what I used this time:
Tip: Feel free to add bits of Brie, Camembert, or goat cheese, but be careful not to overdo very strong blue cheeses. Too much can dominate the flavor. Hard cheeses should be shredded or cubed so they blend evenly.
Step‑by‑Step Instructions for Making Fromage Fort
Fromage Fort is one of the easiest appetizers that I've ever made!
- Prep your Cheese: Shred or cube any hard cheeses. Soft cheeses can go in as is.
- Blend: Place all of the cheeses, butter, garlic, and wine in the bowl of a food processor fitted with a steel blade. Process for about 30 seconds until the mixture is mostly combined.
- Scrape and finish. Scrape down the sides of the bowl, then process again for 15 seconds or until smooth and creamy. If the mixture seems dry, add a splash more wine.
- Transfer: Transfer the fromage fort to a ramekin and smooth the top.
The result is a creamy cheese spread with a hint of wine and garlic. It’s perfect for quick appetizers, charcuterie boards, or even melting over toasted bread.
The beauty of Fromage Fort is in its simplicity and adaptability. Every time you make it, the flavor changes depending on the cheeses you use, yet it’s always delicious. Yum!
Frequently Asked Questions
Yes. Finely grate or mince the cheeses and mix them with softened butter, garlic, and wine using a stand mixer or by hand. The texture will be a bit chunkier but still delicious.
Dry white wines such as Sauvignon Blanc or Pinot Grigio complement the cheeses. Avoid sweet wines, which clash with the savory aspect of the cheeses.
Absolutely! Portion the fromage fort into ramekins, wrap tightly, and freeze for up to a month. Thaw overnight in the refrigerator and bring to room temperature before serving.
Serving Suggestions & Storage
Serve at room temperature. Fromage Fort firms up in the refrigerator, so allow it to sit out for 30 minutes before serving for the best texture.
What to serve with it? Toasted baguette slices, crackers, celery sticks, and carrot sticks are all wonderful accompaniments. It’s also delicious melted onto crostini or stirred into mashed potatoes. Pair the fromage fort with a dry white wine for an elegant appetizer.
How to store your cheese scraps. I generally shred my cheese and keep it in Ziploc bags in the refrigerator. My refrigerator has a middle drawer, which is like a junk cheese drawer!
What about leftovers? Leftover fromage fort can be refrigerated for up to five days or frozen for up to one month. Thaw in the fridge and bring to room temperature before serving.
Other Cheesy Appetizers
Maybe you could tell from my cheese drawer that I like cheese! If you like cheese as well, check out these yummy recipes:
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Fromage Fort
Equipment
- Food Processor with Steel Blade
Ingredients
- ½ cup (2 ounces) shredded extra sharp Cheddar cheese
- ½ cup (2 ounces) shredded Colby Jack cheese
- ½ cup (2 ounces) shredded Mozzarella cheese
- ½ cup (2 ounces) freshly grated Parmesan cheese
- 2 Tablespoons (1 ounce) unsalted butter
- 1 clove garlic, minced
- ¼ cup dry white wine
- Freshly ground black pepper (optional)
Instructions
- Add all ingredients to the bowl of a food processor fitted with a steel blade.
- Process for 30 seconds. Scrape down the sides of the bowl; process for 15 additional seconds or until the mixture is smooth and creamy.
- Serve at room temperature with toasted baguette slices, crackers, or assorted crudites.
- Yield: 2 cups.
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