Background
Fromage Fort (literal translation = “Strong Cheese”) is a rustic French tradition born from thrift and ingenuity. Families would collect leftover bits of cheese—whether soft, hard, young, or aged—and blend them into a pungent, spreadable paste. The addition of wine, garlic, and herbs transformed scraps into a flavorful delicacy, ensuring nothing went to waste.
Ingredients
- About 1 pound assorted leftover cheeses (a mix of soft-ripened, blue, hard, and aged works best)
- 2 large cloves garlic, minced
- ½ cup dry white wine (traditionally from the same region as the cheese, but if you have a mix of cheeses from various regions any dry white works well)
- Fresh herbs (parsley, thyme, or chives)
- Black pepper to taste
Preparation
After collecting about a pound of leftover cheese bits, remove any hard rinds but keep natural rinds for flavor. Roughly cube the cheeses and put into the bowl of a food processor. Blend the cheese with the garlic and wine, pulsing until smooth and creamy.
Introduce the herbs and black pepper into the mix and taste, adjusting with more wine if needed - the consistency should be spreadable but not runny. Chill for a few hours to let flavors meld. Traditionally, it could be aged for days to intensify pungency.
Spread directly onto crackers or toasts. Serving suggestion - spread onto sliced baguettes and broil until bubbly. Let cool before eating. Duh. Then serve with cornichons, radishes, or charcuterie for balance.
Wine Pairings
Rustic reds (Côtes du Rhône, Beaujolais), or crisp whites (Sauvignon Blanc, Muscadet).
Thoughts
Fromage Fort is less about a fixed recipe and more about resourcefulness and terroir. Each batch will be different, reflecting the leftover cheeses at hand and the wine added. It’s a perfect way to honor tradition while reducing waste!
