Fromage Fort

by Kate on January 16, 2014

Fromage Fort -

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.

Fromage Fort - FoodBabbles.comWhat emerges can only be described as pure cheese heaven.

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.ย 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.



One Year Ago: Grapefruit Yogurt Bundt Cake

Two Years Ago: Blueberry Cranberry Buttermilk Muffins

Three Years Ago: Quinoa with Tomatoes, Basil & Feta

Fromage Fort

5 minutes

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, Chรจvre, 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


  1. 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.
  2. Add herbs, salt and pepper then pulse a few more times. Serve with crackers.

{ 24 comments… read them below or add one }

Carrie @ poet in the pantry January 16, 2014 at 9:07 am

I LOVE this idea! Not that I’d ever waste any cheese, but it’s nice to know of other ways to use up random ends.


Kate January 17, 2014 at 12:41 pm

You and I are in the same club of not wasting cheese. Now I can’t wait to have some little pieces laying around again. This was amazing!


Melody January 16, 2014 at 9:19 am

…not that there’s ever any bits of cheese left in the frig drawer…
My middle son LOVES Dubliner cheese — he breaks into an Irish accent while he’s eating it.


Mimi January 16, 2014 at 9:20 am

I’ve never seen this with so much liquid added! Interesting. I bet it’s good!


Kate January 17, 2014 at 12:39 pm

What measurement do you usually use Mimi? I’ve only made it twice that’s why I put a range. When I used more hard cheeses I found I needed more liquid to get it to my desired consistency while if I made it with softer cheeses, I didn’t use as much wine. So good though!


mimi January 17, 2014 at 3:07 pm
I make fromage fort simply with cheeses and some butter added. But maybe I don’t use so much hard cheese as you do…


Kate January 17, 2014 at 5:41 pm

That looks wonderful! Mine was definitely a much thinner consistency, more like a dip than a log. I suppose that’s the wonderful thing about fromage fort. It can be whatever you want! Next time I’m going to try making it your way. Love the addition of walnuts outside. Lovely!


Jennifer | Bake or Break January 16, 2014 at 9:51 am

Love this! We always have little bits of cheese in the refrigerator. I’ll have to try this.


Kate January 17, 2014 at 12:38 pm

It’s really a wonderful way to enjoy cheese. So glad I finally made it!


Casey@Good. Food. Stories. January 16, 2014 at 10:01 am

I’ve been wanting to make fromage fort for, like, EVER too! (Ever since I read a Jacques Pepin piece about it in Food & Wine years ago – maybe we read the same thing?) But I never get around to doing it because I just eat the damn cheese!


Kate January 17, 2014 at 12:38 pm

Usually that’s the case here too ๐Ÿ˜‰ I rarely have leftover cheese. I eat it all!


Christiane ~ Taking On Magazines January 16, 2014 at 10:56 am

I ALWAYS end up with lots of bits and ends of cheese. And I love the idea of this. It sounds delicious. I still have all these herbs alive in my garden that I can use. I’m making it.


Kate January 17, 2014 at 12:37 pm

I hope you enjoy it Christiane! This was a wonderful treat for me. I couldn’t wait to share it here. So good!


Lesa @ Edesia's Notebook January 16, 2014 at 2:20 pm

Oh my gosh, this is genius! I often have little bits of cheese left and they usually get forgotten about. I just cleaned out the fridge yesterday and had to toss some. ๐Ÿ™ No more! Can’t wait to give this a try!


Kate January 17, 2014 at 12:36 pm

Yes! Now you can breathe new life into those cheeses!


Kristen January 16, 2014 at 7:55 pm

That does sound ridiculously easy….and wonderful, too. Thanks for introducing me to this frugal way to use up bits of lonely cheeses.


Jennifer January 16, 2014 at 8:01 pm

What a great idea! I never would have thought of this, but it sounds amazing and perfect for a party.


Teri @ The Freshman Cook January 16, 2014 at 9:26 pm

Oh, this sounds heavenly! I can’t wait to try this lovely treat! Thanks for a great recipe!!


Nikki @ Tikkido January 16, 2014 at 10:44 pm

You have CHANGED MY LIFE. I cannot WAIT to clean out the cheese drawer now! (Yes, the meat drawer is, in our house, a cheese drawer).


Kate January 17, 2014 at 12:34 pm

Ha! I have a drawer for cheese too! I’m highly committed to my cheese consumption ๐Ÿ˜‰ I need a drawer for it all.


Mary Kay January 17, 2014 at 6:41 am

I love this! Especially that it can include hard cheese, I always have so many left over bits in my fridge that I discard.


Kate January 17, 2014 at 12:33 pm

Thanks Mary Kay! It really is the perfect way to not waste perfectly good little bits of cheese. You can use absolutely anything! I’ve made two different batches now with all different cheeses. Both times were amazing.


Karen - Cinnamon Freud January 18, 2014 at 10:38 pm

Never heard of fromage fort before, but it sounds like a great idea! Great way to use up extra bits of cheese you have leftover.


Cheryl McAskill January 26, 2014 at 9:52 am

All my leftover cheese goes into a mac and cheese casserole! Wonderful flavor! I will have to try this.


Cancel reply

Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs