Looking for leftover cheese recipes? Then you'll LOVE Fromage Fort, a French cheese spread (also known as Strong Cheese) that's made with leftover cheese pieces! This scrumptious spreadable cheese has a creamy texture and unique flavor you'll crave, and it couldn't be easier to make!
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I don't know about you, but as a cheese lover, there's nothing I hate more than throwing out bits and bobs of leftover cheese. They do have a way of disappearing in the cheese drawer until they're forgotten though!
Which is why I'm so excited to share this easy Fromage Fort recipe with you. This recipe has become my favorite way to use up leftover cheese. And I know you're going to love it too, because its unique flavor is super delicious, and it's so simple to make!
I first learned about this French cheese spread by watching the legendary chef Jacques Pépin prepare it on his PBS show many years ago. Inspired by a recipe his father used to make, he used his food processor to turn various chunks of leftover cheese, plus a little garlic and wine, into a smooth, creamy spread. Truly ingenious!
If you're a cheese lover, then you have to try this recipe! You can use any cheese to make it, and it turns those neglected scraps into an appetizer that's dinner party worthy. The coolest part? Because you use different cheeses, the spread tastes different every time you make it, which adds a little fun and experimentation into the process!
Ready to try this tasty spreadable cheese yourself? Then keep reading for all the details!
Ingredients
This recipe uses basic ingredients that you probably already have in your pantry! Here's what you'll need:
- Cheese - Of course, you'll need some cheese! I recommend using a mixture of hard and soft cheeses for the best texture. You'll also want to balance soft flavors with sharp. For example, if you use a lot of blue cheese, it tends to overpower the other flavors. Not necessarily a bad thing, but something to keep in mind.
- Garlic - A few cloves of fresh garlic add tons of flavor. Blend in a little or use a lot, it's up to you!
- Wine - You'll need a little dry white wine. The acidity in the wine is a great counterpoint to the rich cheese, and it also adds moisture, which helps to make the spread creamy. This is a great way to use up leftover wine! If you don't want to use wine, I would add some heavy cream, dry cider, extra soft cheeses, or something creamy (see below). You could even use a little beer.
- Pepper - Freshly ground pepper adds a wonderful flavor to the finished spread. Because cheese is naturally salty, you probably won't need to add extra salt. But if you use lots of bland cheese (such as cream cheese), taste the spread, then add a pinch or two if desired.
- Something Creamy - While this is optional (I didn't needed any for this batch) if you're using mostly hard cheese, you may need to add something creamy to the mixture, such as a few tablespoons of softened butter, cream cheese, ricotta, sour cream, or yogurt.
- Herbs - Another optional ingredient, but one that really brightens up the finished spread! I used chives and parsley, but other fresh herbs (such a dill, thyme, basil, etc.) will also work.
You'll Also Need
While a food scale isn't a must have for this appetizer, it's helpful (for this recipe and many others). You'll also need a sharp knife and box grater to prep the cheese, pepper grinder, and a food processor to blend everything together. For serving, I transferred the cheese to one of these adorable mini cocottes
What Cheese Works Best
You really can use pretty much any cheese to make this recipe, and it's a great way to use up leftovers from a cheese platter or charcuterie board. I highly recommend watching this video Jaques Pépin of making it ... he even throws in a slice of American cheese! The most important thing is to use a balance of hard and soft cheeses, as well as strong and mild flavors.
Here's a closer look at the cheeses I used to make the spread:
- Goat Cheese - Various types of goat cheese, from fresh logs to semi-ripened to hard varieties, will all work great. I used Vermont Creamery Bonne Bouche, which is very soft and super creamy.
- Brie - Another creamy cheese worth using! I threw in some inexpensive President Brie.
- Feta - Crumbly feta is one of those cheeses forever lingering in my fridge and it works well here.
- Cheddar - One of the most popular cheeses, if you're anything like me, you probably have a chunk of cheddar hanging out somewhere in your refrigerator at all times! I used this delish Kerrygold Skellig Cheddar, found at my local grocery store.
- Parmesan - A bit of parmesan also works great.
- Blue Cheese - There are a huge range of blue cheeses with flavors ranging from mild to pungent! If you're a blue cheese fan, use with abandon, otherwise, a little goes a long way. I used Roquefort.
- Gouda - Not shown below, but I also added some aged gouda.
- Other Cheeses to Try - Mozzarella, ricotta, provolone, swiss, gruyère, cottage cheese, camembert, edam, colby, fontina, monterey jack, asiago, and more ... you get the idea!
How to Make Fromage Fort
This homemade cheese spread takes minutes to prepare! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep Cheese. Start by cutting any moldy spots and hard rinds off your cheese. Then grate your hard cheeses and chop the soft cheeses. Tip: Soft rinds (such as those found on brie) are edible and don't need to be removed, unless they are really dried up or moldy.
- Mince garlic. Add the garlic to your food processor, then pulse to mince. Tip: You can easily vary the amount of garlic, depending on your preference. I recommend two to four cloves (I used four).
- Add cheese, wine, and pepper. Next, you're going to add the cheese, wine, and pepper to the garlic. Tip: I recommend only adding a couple tablespoons of wine to start. You can always add more if needed.
- Process until smooth. Blend the cheese mixture until smooth, stopping to scrape down the food processor occasionally. As you blend, add more wine (if needed), as well as something creamy (a few tablespoons of softened butter, cream cheese, ricotta, sour cream, or yogurt), if the mixture seems crumbly. Tip: Depending on how creamy your cheeses are, you may not need much wine or anything creamy (I used ¼ cup wine and didn't add anything creamy). The mixture should have a creamy, spreadable texture when done.
- Add fresh herbs. Pulse in the fresh herbs just until they fully incorporated.
And that's all there is to it ... time to enjoy your scrumptious Fromage Fort! Serve the cheese spread immediately, or store it in your refrigerator for a few days. The flavor actually gets stronger, the longer it's "aged!"
Variations
This basic recipe is open to experimentation! Here are a few ideas to try:
- Chunky - You can make the cheese mixture as smooth or as chunky as you prefer. For more chunks, blend your soft cheeses together first, then pulse in the hard cheese until you get your desired texture.
- No Wine - Replace the wine with heavy cream, dry cider, or beer, use a larger proportion of soft cheeses, mix in some heavy cream, or use extra butter, cream cheese, ricotta, sour cream, or yogurt.
- Herbs - Add your favorite fresh herbs, such as dill, thyme, rosemary, basil, mint, tarragon, or marjoram.
- Pimiento - Pulse in some pimiento peppers for a fun twist on pimiento cheese.
- Spices - Add a few dashes of ground cayenne or crushed red pepper for a little heat, or blend in smoked paprika for a layer of smokey flavor.
- Lemon - Mix in fresh lemon zest for a fresh, bright flavor.
- Less Strong - This spread is called Strong Cheese for a reason ... it has a fairly strong flavor! Most cheese lovers will appreciate this, but if yours turns out a little too pungent, simply blend in some mild-flavored cheese (such as cream cheese, ricotta, or even cottage cheese) to smooth out the sharp edges.
- Cheese Ball - Chill the leftover cheese spread. Once it firms up, form it into a ball, then roll in fresh herbs or chopped nuts.
- Without Food Processor - While the finished spread will have a different, chunkier texture, you could prepare it by hand. Simply mash all your soft cheeses together, then grate all your hard cheeses, and stir them into the soft cheese, along with the wine, pepper, and minced garlic. You may need to add extra butter or cream cheese to smooth out the spread.
Serving Suggestions
Wondering what to do with Fromage Fort? It's actually quite versatile! Served with crusty bread, crackers, and crudité, this tasty spreadable cheese makes a lovely appetizer. It pairs perfectly with my Parmesan Herb Crackers and Homemade Crostini. You could even do Pita Chips.
This Strong Cheese recipe is also delicious served broiled (interestingly, the flavor of the cheese actually becomes milder when heated) ... check out the photo below, and tell me you are not tempted! To make it, preheat your broiler, and spread the cheese over crusty bread slices (I used a baguette). Then broil just until the cheese is hot and browned (about two to three minutes). Yum!
But don't stop there ... you can blend the cheese mixture into pasta, add a spoonful to a bowl of soup, add it to gratins and other baked dishes, spread it over pizza crust for an unexpected sauce, use it to fill gougères, dollop it on a baked potato, and more.
Storage
This French cheese spread can be served as soon as you've finished preparing it, or you can store it in an airtight container in your refrigerator for up to one week. I recommend letting the potted cheese stand at room temperature for about 15 minutes before serving, which will allow it to soften a bit and become more spreadable. The cheese can also be frozen for up to one month.
Related Recipes
Looking for more cheesy appetizer ideas? Check out these mouthwatering recipes next:
- Mini Cheese Tarts - A fancy, but easy to make appetizer!
- Tarte Soleil - This French Sun Tart has a tasty cheese and pesto filling.
- Whipped Goat Cheese - A must try for goat cheese lovers!
- Honey Halloumi - Super quick to make and so delicious.
- Feta Saganaki - You'll love this yummy version of the classic Greek appetizer.
- Cheese Truffles - These mini cheese balls are perfect for parties.
- Halloumi Fries - A fun take on the classic cheese stick!
If it's French inspired recipes you're craving, you'll love my Chèvre Chaud Salad, French Potato Salad, Veggie Galette, and Brie and Apple Baguette, too!
Frequently Asked Questions (FAQs)
Fromage Fort is a cheese spread made from bits of leftover cheese, white wine, garlic, pepper, and herbs.
Fromage Fort means Strong Cheese in English.
While the exact history of Fromage Fort isn't known, it's thought to have been created in the French countryside as a frugal way to use up leftover cheese pieces.
Fromage Fort is pronounced like fro-maj for. Listen to the pronunciation of fromage here or hear Jacque Pépin pronouncing fromage fort here.
The taste of Fromage Fort will vary depending on the cheeses you use, but in general, it has a strong, garlicky, somewhat pungent flavor and a creamy, spreadable texture.
You can typically eat the rind on soft cheeses (such as brie, goat, and camembert), but you shouldn't eat the hard rinds found on aged cheeses. For example, you should remove the hard, waxy rind that you'll find on some gouda or cheddar cheeses, and the hard rind on parmesan is also inedible, although it can be used to flavor soups and other recipes. Of course, you can always cut the rind off any cheese, if you prefer.
Fromage Fort
Ingredients
- 1 pound (454 grams) leftover cheese
- 2 to 4 cloves garlic (peeled)
- ¼ to ½ cup white wine
- freshly ground pepper
- 1 to 2 tablespoons butter, cream cheese, sour cream, ricotta, or yogurt (optional)
- 2 tablespoons chopped fresh herbs, such as parsley and chives (optional, but delicious)
Equipment
Instructions
- Remove any hard rinds or moldy spots from cheese. Then shred hard cheeses and cut soft cheese into small pieces.
- Put garlic in food processor, then pulse until minced.
- Add cheese, 2 tablespoons wine, and a few grinds pepper to the garlic. Process until smooth, stopping to scrape down sides of food processor a few times. As you do, add more wine (1 to 2 tablespoons at a time), if needed. If spread seems crumbly, add a little butter, cream cheese, sour cream, ricotta, or yogurt.
- Pulse in fresh herbs until mixed throughout.
- Serve immediately or store Fromage Fort in refrigerator until ready to eat. Enjoy!
Video
Notes
