Fromage fort is parsimonious gastronomy at its finest. Translated as “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. Fromage fort is very forgiving, the process is incredibly simple, and the end result is seriously impressive.
1/2 pound assorted mix leftover Reny Picot cheese
5 cloves roasted garlic
1/4 cup dry white wine
1 tablespoon finely chopped fresh herbs
Freshly ground black pepper
- Prepare garlic by tossing cloves in olive oil, wrapping in a foil packet, and roasting in a 400° oven until soft, about 20 minutes.
- Place the roasted garlic in the food processor and pulse for a few seconds.
- Prepare the cheese by cutting soft cheeses into small pieces and coarsely grating hard cheeses.
- Add the cheese to the food processor and blend with the garlic until combined.
- Drizzle in wine with the motor running until you get your desired consistency.
- Add herbs, pulsing the machine until just combined.
- Season to taste with pepper.
Fromage fort can be used right away, served with toasted bread or crackers, or kept in the fridge in an airtight container for up to one week. In the fridge, it will thicken and age a little and the flavors will mingle and deepen.