Fromage Fort

In this year’s SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.

By SAVEUR Editors

Published on February 24, 2012

When French home cooks have odds and ends of different kinds of cheeses in the refrigerator, they turn them into fromage fort, a creamy spread that's wonderful slathered on baguette slices or served with crackers. We love that this free-form recipe never tastes the same twice. Depending on the cheeses you have on hand, it's sometimes tangy and fresh-tasting; other times, spicy and robust. Got brie, roquefort, and camembert? Or stilton and boucheron? It doesn't matter: Blend them in the food processor, add some white wine, perhaps some garlic. Leave it to the French to figure out a way to make cheese even more delicious.

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