Fromage Fort

Prep Time 5 mins

Total Time 5 mins

Difficulty: Beginner

Servings: 8

Best Season: Suitable throughout the year, Winter

Description

This recipe is for a variation of the French spread "Fromage Fort" (strong cheese), a way to repurpose cheese scraps. It is a creamy, luxurious cheese paste made by blending various leftover hard cheeses, softened cream cheese, garlic, dry white wine (or beer), and fresh herbs in a food processor until smooth. The flavor profile is intensely cheesy and savory with a sharp bite from the garlic, balanced by the wine/beer. If smoked cheese scraps are used, the dip gains a deep, characteristic smoky complexity. It's designed to be a thick, spreadable dip perfect for crackers or bread.

Ingredients

8 oz 8–10 Leftover Cheese (cheddar, gouda ends, Parmesan rinds, Swiss, Provolone)
4 oz Cream Cheese, softened
1/3 cup Dry White Wine (or crisp Pilsner/Lager)
1-2 Cloves Garlic, peeled
1 Tbsp Fresh Herbs (Chives or Parsley)
Freshly Cracked Black Pepper (to taste)

Instructions

1
Toss the peeled garlic cloves into a food processor and pulse until finely minced.
2
Add the cheese scraps (cubed roughly), cream cheese, wine, and pepper to the food processor.
3
Process on high for 1–2 minutes. Continue processing until the mixture transforms from crumbly pieces into a smooth, luxurious paste.
4
If the mixture looks too dry, add a small splash more wine or beer while the motor is running until it reaches a thick, spreadable consistency (like hummus).
5
Scrape the mixture into a ramekin or jar.
6
Serve immediately, or chill for at least an hour to allow the flavors to meld fully.

Read it online: https://brinnerbites.com/recipe/smoked-fromage-fort/