Holiday Leftovers: Fromage Fort

Fromage FortWhy is it that no matter how delicious the cheese, guests can never bring themselves to devour that last little bit from the plate? Sadly, at the end of the party, the plate is decorated with gouged Gouda, chunks of cheddar, and carved out Cambozola. But don’t toss these less-then-presentable bits. Reuse and recycle, with this spiked cheese spread: Fromage Fort.

What’s awesome about this “strong cheese” spread is that it can be made using a wide variety of cheeses. I used Cambozola along with leftover chèvre, brie, and Gruyère. Beware that when combined, blues still muscle their way to the front of the palate, dominating the other cheeses. Because Cambozola is pretty mild and soft, it was a little forward, but not overpowering. If you find its flavor too “fort”, you can always scale it back to find the right balance.

Also note that the consistency of the cheese will vary depending on the types of cheeses you are using, so add the wine in a little at a time until it’s spreadable. You don’t want to get cheese soup. Lastly, it’s a good idea to include at least two soft cheeses (with rinds removed) or you’ll get a pretty chunky spread. Though it may still taste amazing, it may not look very appetizing.

Use this spread on baguettes, crackers, sandwiches, and I’m even thinking with that lovely garlic, it would be fantastic as a base for a pizza. There goes that New Year’s resolution…

Fromage Fort cheese spread

Fromage Fort

8–10 oz. small chunks of cheese from a mix of 3–4 cheeses, equal parts except a little less if using a blue (here: Cambozola, brie, chèvre, Gruyère). Rinds removed.
1 clove garlic, minced
¼–½ cup white wine
salt and pepper to taste
½ tablespoon chopped parsley or chives

Put the chunks of cheese, garlic, salt and pepper, and ¼ cup of wine into a food processor. Combine until smooth, adding more wine if necessary to smooth it out more. Remove from the processor and serve it as a spread, garnished with parsley or chives.