Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge. In Julia Turshen’s version, which we adapted from her Small Victories cookbook, a little butter and a few splashes of wine round out the salty cheeses and help them become spreadable enough for topping toast or crackers.
What You Will Need
Meaning “strong cheese” in French, fromage fort is a classic way to use up all the leftover ends and mismatched scraps of cheese in your fridge.
makes 1 cup
1 small clove garlic
1⁄2 lb. assorted pieces of cheese, soft cheeses cut into small pieces, hard cheeses coarsely grated
1 Tbsp. unsalted butter, at room temperature
3 Tbsp. dry white wine
Freshly ground black pepper and kosher salt (optional)
Toasted bread or crackers, for serving
In a food processor, add the garlic and process until finely chopped. Add the cheese, butter, and wine, and process until almost smooth. Season with pepper and add salt to taste (if desired). Serve with toasted bread or crackers, or refrigerate in an airtight container for up to 1 week (bring to room temperature before serving).