Fromage Fort
As an Imported Cheese lover you may find yourself with leftover bits of cheese from cooking, cheese boards, or hosting. This easy 10 minute recipe is the perfect way to both use them up and enjoy them in a new way! Originating in the French countryside, Fromage Fort or “Strong Cheese” is a creamy, spreadable cheese delight to slather on crackers or sandwiches. You can use any combination of cheeses here - just follow our prep tips below!
Ingredients
- 8 oz mixed Imported cheese bits prep instructions below
- 1 TB butter
- 1 minced garlic clove
- ¼ cup dry white wine
Instructions
- First, prep your cheeses! Any combination of cheeses will work here so you can have fun with different flavor combinations. Just go easy on blue cheeses in the mix as their flavor may overpower the others.
- For any imported bloomy rind cheeses such as Brie or Camembert, remove the rind and cut into chunks. For any hard cheeses such as imported Gruyere, Aged Cheddar, or Gouda - either chop finely or grate. Crumble any blue cheeses. Soft cheeses like goat cheese can be left in chunks. Bring your prepped Imported Cheeses to room temperature
- In a food processor combine room temperature cheeses, garlic clove, butter, and white wine. Puree until smooth and creamy. Season with salt, pepper, and optional chopped herbs like thyme or rosemary. Serve with crackers, crudite and fresh fruit.
- Fromage Fort should be kept covered and refrigerated for up to 2 weeks.
