5 from 1 vote
Fromage Fort
Prep Time
10 mins
Total Time
10 mins

A classic French recipe for ingeniously turning all those extra bits of cheese sitting in your fridge into a pot of spreadable deliciousness.

Course: Appetizer
Cuisine: French
Servings: 4
Calories: 293 kcal
  • 1/2 pound assorted cheeses, chopped or grated
  • 2 garlic cloves, peeled
  • 1/4 cup white wine
  • 2 tablespoons good quality butter, softened
  • Any assortment of fresh herbs including thyme, chives, parsley or marjoram
  • A few turns of fresh black pepper
  1. Place all the ingredients into a food processor and pulse for about 30 seconds. Scrape down the sides of the bowl and blend again just until combined.

  2. Pack in tightly sealed jars and store in the refrigerator.
Recipe Notes

I prefer this spread room temperature slathered on toasted slices of bread, but a popular way to serve it is to smear it on the bread and then place it under the broiler until the cheese is melted and bubbly. If you plan to go this route you may not want to add butter to the mix as it can make the cheese thin and runny when heated.
Blending the herbs in from the start like I do lends the fromage fort a greenish hue – it’s not unappealing but if you prefer a more neutral color, just add the herbs towards the end of blending.
I’ve read that it was customary for the French to make this spread and let it sit in a cold cellar for a week or so to let the flavors intensify. This suggests it will last several weeks when kept at the proper temperature, but to be on the safe side I try not to keep it much longer than a week or so.