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Fromage Fort is a great way to use up those bits and bobs of cheese you have scattered throughout your refrigerator and freezer.

As I typically do, I started the new year by taking a deep dive into my refrigerator and freezer to unearth and salvage whatever foods had been buried over the past couple months and holidays. However, unlike past years, this year I put in place some true organization that I hope will prevent all the buried and wasted foods in the future. Stay tuned…more to come on that.

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 cheeses 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 many frozen cheeses tend 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).fromage fort in a weck jar

If you google ‘fromage fort' you will find that there are as many recipes as there are entries. It's one of those ‘recipes' that really don't require a recipe…which is my favorite kind of recipe.

Here's How To Make Fromage Fort:

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  • 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.Gather your scraps of cheese to make fromage fort
  • Toss the cheese in your food processor. If you have a good bit of hard cheese, you might want to grate that.

Use your Food Processor to Make Fromage Fort

  • Add a little dry white wine (I'm still using up the Sauvignon Blanc that I'm not too fond of.  I used a bottle for my Jalapeno Pepper Wine Jelly and my Meyer Lemon and Dried Fig Conserve.  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
  • Herbs of your choice.  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.
Fromage Fort

Fromage Fort

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

A great way to use up bits and bobs of cheese to create a delicious appetizer


  • 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


  1. Grate hard cheeses
  2. Add all cheese, 1 cup of wine, garlic, pepper into food processor and blend until smooth
  3. Add more wine as needed to create a smooth and spreadable mixture
  4. Once fully processed, gently mix in the herbs (if using)
  5. Enjoy!
Nutrition Information:
Yield: 16 ounces Serving Size: 2 ounces
Amount Per Serving: Calories: 215 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 47mg Sodium: 309mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 11g

How to Use Fromage Fort:

  • Of course you will want to smear it on your crackersFromage Fort on cracker

Crochet Edge Linen Cocktail Napkins

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

Bookmark this page or Pin the following image for your future reference:

image of a jar of fromage fort


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  1. Beth Trice

    February 23, 2018 at 5:28 am

    Hi Lynn,
    This sounds like a yummy recipe for leftover cheese. I would love to print the recipe for future use, is there a button I’m missing to be able to do that? Thanks!

    • lynn

      February 23, 2018 at 7:18 am

      Hey Beth, it is so yummy! You should be able to print now…thanks for bringing it to my attention!

      Have a great day.


  2. Fiona Groom

    February 27, 2018 at 2:52 am

    What to use if alcohol is not an option?

    • lynn

      February 27, 2018 at 7:14 am

      Good Morning Fiona,

      Ugh, that’s a tough one. I have read about substituting white grape juice with a dash of vinegar, but have not tried that. The white grape juice would surely make a sweeter product, hopefully the vinegar might cut that sweetness down a little. I’d love to hear how it turns out if you do try it.

      Have a great day my friend.

      Hugs, Lynn


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