Go Back

Fromage Fort


  • 1 lb. leftover cheeses
  • 2-3 Tbsp. softened unsalted butter
  • 1/4-1/2 c. dry white wine
  • 2-3 Tbsp. parsley
  • 1-2 cloves garlic peeled and crushed
  • Freshly ground black pepper to taste
  • salt to taste if cheese are not too salty I used no extra salt


  1. Grate any of the hard cheeses (or all for easy blending). Weigh out 1 pound of your leftover cheeses.  (I think the addition of brie, camembert, blue or goat cheese is gives a little tang to the spread.)
  2. Put the cheeses into the bowl of a food processor along with the garlic, wine (I used 1/4 cup + 2 Tbsp.), parsley, butter and process until smooth. Add a few grinds of black pepper and pulse once.
  3. Spoon into bowl and serve with your favorite crackers or breads.
  4. *Note-- I've read that this can be covered and frozen.  I ended up making two batches because I had so much cheese left over. I wrapped one crock and froze and will let you know in an update when I use the cheese and how the consistency was after having been frozen.