Making fromage fort is the ultimate way of using your leftover cheese. When I think about my father, I can still see the old earthenware crock that he used for marinating his fromage fort, or “strong cheese.” Now, my wife usually makes this at the house. I’m sure that our friends are tired of it, because when Gloria makes it she makes a big batch and freezes it in half-cup ramekins. It freezes well, and defrosted under refrigeration can be served on toast with drinks. Alternatively, we slide the ramekin into the lower part of a very hot oven or under the broiler for five or six minutes for a bubbly, crusty, and fragrant appetizer or salad garnish.–Jacques Pepin
What kind of cheeses are best for making fromage fort?
In Jacques Pepin’s house, he uses whatever is getting down to scraps. The beauty of Fromage Fort is that the melding of cheeses is aided by the addition of wine and spices. Think of this spread like a sparkling, delicate snowflake—you’ll probably never be able to replicate the same taste profile again. And that’s the beauty of it—experiment with all the possibilities in your cheese drawer. Bear in mind that a good mix of textures (hard and soft cheese) does make for a more interesting finished product.
Ingredients
- 8 ounces assorted cheese pieces, such as Brie, Manchego, Fontina, Swiss, blue cheese, or aged Cheddar
- 1 garlic clove, grated
- ¼ cup dry white wine
- Freshly ground black pepper
- Salt
- Crackers or bread, for serving
In the bowl of a food processor, combine the cheese pieces, garlic, white wine, and a big grind of black pepper.
Process until the mixture is creamy but not too soft, 30 to 45 seconds, depending on the firmness of the cheese. Taste, and season with salt, if needed.
The fromage fort is ready to use now, either served cold, with crackers, or spread on bread and broiled for a few minutes. Broiling will brown the cheese and make it wonderfully fragrant. The fromage fort can also be frozen.
