Waste not, want not. Words of wisdom. Not that I would EVER waste good cheese but I think the French may be evil geniuses. Fromage fort is the perfect way to use up those nubby little leftover pieces of cheese from your cheese board after a party or when you just have a few smaller pieces hanging out in your fridge. Have you ever made/heard of fromage fort? I had. Waaaaaaay back a bunch of years ago I remember reading about this delightful creation. Where I was reading it escapes me now but I remember it was ridiculously easy and I couldn’t wait to give it a try. As quickly as I read about fromage fort, insisting I would make it soon it was just as quickly forgot about it. Until now.
Fromage fort translated means “strong cheese.” The true beauty of fromage fort is that it does not matter what type of cheeses you have lying around, throw them in. Then an amazing thing happens. You combine those unique cheeses in a food processor. Some blue, goat, parmesan, brie, romano, feta. Whatever you have on hand, toss it in. You may not think all those things are going to work together but trust me, it’s going to be amazing. Next, add some herbs and a little white wine then give is all a whirl in there.
I specifically gave this a try for this month’s Improv Challenge which gave us the ingredients cheese and crackers to work with. I decided to really make the cheese the staring player here instead of leaving it in the background, as cheese so many times is in a recipe. Not here, my friends. Here, the cheese is front and center shining brightly. The other oh so very special thing about fromage fort is that each batch you whip up will be unique. It will be different each time depending on what types of cheeses you use, your combination of herbs or what type of wine you pour in. So grab a box of your favorite crackers. Make it a big box. You are going to be shoveling this smooth, creamy refined cheese dip into your pie hole as fast as those little crackers can carry it. Trust me here, you won’t be able to help yourself.
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Three Years Ago: Quinoa with Tomatoes, Basil & Feta
Made with whatever cheese you have on hand, this smooth, creamy combination of cheeses, wine and herbs makes an elegant appetizer or special snack.
- 1 pound cheese, grated or cut into small pieces (I used a combination of Pecorino Romano, Chèvre, Gruyere, Feta and Kerrygold Dubliner)
- 1 clove garlic, minced
- 1-2 tablespoons butter, optional
- 1/2-1 cup white wine
- 2 tablespoons finely chopped fresh herbs (I used rosemary, thyme and sage)
- Salt and freshly ground black pepper to taste
- To a food processor, add cheese and garlic. If using mostly hard cheeses, add a tablespoon or two of butter. With the food processor running, drizzle in wine until cheese mixture becomes very smooth and reaches spreadable consistency.
- Add herbs, salt and pepper then pulse a few more times. Serve with crackers.