Fromage Fort Recipe: Great Way to Use Up Cheese

2 cups
10 min

This Fromage Fort Recipe could be just as easily called ‘Leftover Cheese Recipe” as it is a great way to use up those bits and bobs of leftover cheese you have scattered throughout your refrigerator and freezer. Impress your guests with this easy appetizer.

I recently took a deep dive into my refrigerator and freezer to unearth and salvage whatever foods had been buried over the past couple of months.

Inevitably, through the freezer excavation process, I discover food that can be combined for the making of a meal. Surely, we’ve all made ‘Clean out the Freezer’ soup, right?

And since we are a family of cheese lovers, I typically end up with bits and bobs of various leftover cheese that have been tucked away in the deep dark recesses of the freezer. While not all of these cheeses may be great for cutting since much frozen cheese tends to crumble, I do use them as ingredients in dishes.

But another great way to use up leftover cheese bits is Fromage Fort (translated as Strong Cheese). If you google fromage fort recipe you will find that it is really not much more than a leftover cheese recipe. Truly, it’s one of those ‘recipes’ that really don’t require a recipe…which is my favorite kind of recipe.

Grab your bits of various cheeses; in this case, I had a bit of gruyere, a small bit of blue cheese, a little bit of feta, a tad of brie, a bit of goat cheese and a wedge of unidentified cheese (maybe more gruyere or asiago or manchego? As I’m writing this I’m a little shocked with myself for not taking a nibble to find out). I keep a container for my cheese scraps in the freezer.

Toss the bits and bobs of leftover cheese in your food processor. If you have a good bit of hard cheese, you might want to grate that first.

Add a little dry white wine (I’m still using up the Sauvignon Blanc that I’m not too fond of. Thankfully, this is the last bottle!

My rule of thumb is about 1 – 1 1/2 cups of wine per pound of cheese.

Grate some garlic (usually 2 cloves per pound of cheese).

A generous grate of black pepper.

I’m partial to parsley and chives but think thyme would be outstanding too. I find I never need salt…the cheese is salty enough. If you only have hard cheeses, you might want to add a little butter or cream cheese

Blend until smooth.

How to Use Fromage Fort:

Of course, you will want to smear it on your crackers.

Dip your veggies in it.

It is outstanding when broiled on a piece of bread. We will be having it for dinner tonight alongside a bowl of soup.

Use it in lieu of garlic and butter on your garlic bread…under the broiler.

I have had great success freezing it. As such, it makes a perfect last-minute appetizer when an unexpected guest arrives.

Package it in a lovely Weck jar and take it as a hostess gift. This will ensure you get invited back often!

Stick it on a ‘grazing board’ for a delicious and easy dinner for your family.

Fromage Fort Recipe: Great Way to Use Up Cheese
Recipe details
  • 2  cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 lb various pieces of cheese, ideally a mix of hard and soft, brie, blue, goat cheese, asiago, gruyere, manchego are all great choices
  • 1 to 1 1/2 cups white wine, I prefer a dry wine
  • 2 cloves minced garlic
  • ground black pepper
  • minced herbs, optional
  • butter or cream cheese, as needed if you are using all hard cheese

Grate hard cheeses
Add all cheese, 1 cup of wine, garlic, pepper into food processor and blend until smooth
Add more wine as needed to create a smooth and spreadable mixture
Once fully processed, gently mix in the herbs (if using)
Lynn @ Nourish and Nestle
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