Fromage Fort

  • Serves

    makes About 2 1/2 Cups


Almost any cheese will do for fromage fort, whether they be hard rind cheeses or soft double creams. Use blue cheeses sparingly if mixed in with this recipe as it may overpower the flavor. However, to make an even stronger fromage fort (or, strong cheese) make blue the hero cheese and substitute port wine or sherry for the white wine.


  • 12 lb. cheese pieces (without the rinds), cut into small chunks, about ½ "
  • 2 cloves garlic, peeled and smashed
  • 12-1 cups dry white wine
  • 2 tbsp. finely chopped herbs: thyme, parsley, rosemary, etc.
  • Freshly ground black pepper


Step 1

In a food processor add the cheese pieces and garlic and pulse until broken up. Add the wine a little at a time until your desired consistency is achieved; puree until smooth or leave the mix a little texture. Depending on your choice of cheeses and their moisture level you may need more or less white wine. Add chopped herbs and black pepper and puree until blended. Serve with toasted baguette or crudité.

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