Fromage Fort: The Most Delicious Way to Never Waste Cheese Again
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If your fridge has a cheese drawer that looks like a graveyard of good intentions—half a wedge of Brie, a sad sliver of blue, a corner of cheddar from that charcuterie board you swore you’d finish—then Fromage Fort is about to become your new favorite trick. This humble, thrifty French spread turns leftover cheese into a luxurious snack you’ll want to eat by the spoonful (but please, try toast points first).
Let’s dive into the magic of fromage fort, the savory, creamy solution to your cheese conundrums.
Video: Let’s Make Fromage Fort
What is Fromage Fort? A Fancy Name for Fridge Clean-Out
Fromage fort (literally “strong cheese”) is a French spread that was originally created as a way to use up odds and ends of cheese. Think of it as the classy cousin of pimento cheese. Traditionally made by blending leftover cheese with white wine, garlic, and sometimes herbs, it becomes a soft, tangy spread that’s equally good cold, warm, or slightly broiled for bubbly goodness.
You can use virtually any cheese here—soft, hard, stinky, sharp, mild. Got a lone goat cheese log? A few sad cubes of gouda? Toss ’em in. Parmesan rinds? Yes. A leftover party platter you forgot to wrap? Still probably fine. (Use your judgment and your nose.)
The No-Rules Cheese Spread with Endless Possibilities
The beauty of fromage fort is that it’s not just forgiving—it’s downright impossible to mess up. The basic ratio is about a half-pound of cheese to a splash of white wine (about ¼ cup), one clove of garlic, and a few grinds of pepper. But beyond that? It’s your cheese party.
Want to throw in herbs like chives, parsley, or thyme? Go for it. Prefer red wine to white? It’ll still work. A spoonful of Dijon mustard? You’re speaking my love language. Just don’t skip the wine entirely—it brings acidity and binds the cheeses into something beautifully spreadable.
How to Serve Fromage Fort
Fromage fort is the secret weapon of the effortlessly chic host. Spread it on toasted baguette slices, crackers, or celery sticks. Melt it into mashed potatoes. Stir it into warm pasta for an almost-instant sauce. Or, if you’re feeling extra, broil it until golden on sourdough for the ultimate grilled cheese experience.
It also freezes surprisingly well, so you can make a big batch, portion it out, and always have a little emergency cheese spread on hand. (And yes, there are cheese emergencies.)
The Ultimate Fridge-to-Fancy Recipe
This is the kind of recipe that practically writes itself: minimal ingredients, zero waste, and maximum flavor. Fromage fort is proof that the French truly are better at everything—especially when it comes to cheese. So next time you’re tempted to toss that hunk of Havarti or last lonely Camembert wedge, pause and remember: fromage fort is just a blender (and a splash of wine) away.
Want the full recipe? Scroll down, grab your cheese odds and ends, and get ready to wow your taste buds—and rescue your fridge in the process.
Got a fridge full of cheese scraps? Meet fromage fort—the French answer to your dairy drawer chaos. Blend your odds and ends with wine and garlic for the most luxurious spread you didn’t know you needed. No waste, all flavor.
Ingredients
1/2poundcheese pieces
1garlic clove
1/4cupdry white wine
Black pepper
(optional) fresh herbs
Instructions
Put cheese pieces in the bowl of a food processor. Add garlic clove and dry white wine and a big grinding of black pepper.
Process mixture for 30 seconds or so, until it is creamy but not too soft. Taste, and add salt if needed. Transfer fromage fort to a serving dish, or to an airtight container to store until you are ready to eat. You can also spread it on bread and broil it for a few minutes until brown and bubbly.
Notes
You can use ANY kind of cheese in this recipe. If none of your cheeses are creamy in texture, add a few tablespoons of cream cheese or butter.
Store leftovers in the refrigerator for up to a week.
