Fromage fort is one of my favourite recipes to use up leftover cheese. Blend odds and ends of cheese with a splash of wine, cream cheese or butter, a little parsley – and enjoy!
This is such a versatile recipe, you can use any different cheese you like – the only ‘rule’ is to not add too much blue cheese as this can overpower the other cheese and you will end up with a blue cheese spread.
And whilst it is a recipe for leftover cheese, if truth be told, I buy cheese just to make this spread!
It is a quick and easy recipe for parties served on some dainty crackers or slices of cucumber or celery as canapés or hors d’oevres; or date night dip served with crackers, a bunch of crunchy grapes and a glass of wine as a change from the normal cheeseboard.
FAQ
What is fromage fort?
Meaning ‘strong cheese’ this classic French recipe uses up the odds and ends of a leftover cheese board. Traditionally, it uses butter, but to make it less rich I have used cream cheese (another ingredient which I seem to have leftover after parties or Christmas, especially as I make this crowd pleasing smoked salmon pate with it.)
Can you freeze fromage fort?
Yes you can. Well wrapped, it will keep in the freezer for up to 6 weeks.
What cheese can I use?
Brie, camembert, parmesan, cheddar, blue (see below for tip when using blue cheese).
If using all creamy cheese, use less cream cheese. If the cheeses are very ripe then you may not need to add any cream cheese at all.
Tips For Success
- This cheese spread is best enjoyed at room temperature, so bring out of the fridge around an hour before you wish to serve it (15 minutes on a hot day!)
- Use only a small amount of blue cheese, as it can quickly and easily overpower the other cheeses and you will be left with a blue cheese spread.
- If there are any hard cheese rinds, or areas of the cheese which look a little too funky – remove them before adding to the blender.
Make it your homemade cheese spread:
Herbs: You can add a few herbs to the cheese spread too – just mix them in at the end, or it can make the spread look green. Thyme or chives would work well.
Garlic: I don’t add garlic, but it is traditionally used. Add ½ – 1 cloves, crushed.
Wine: I have also used leftover rose and leftover sparkling wine when making this, and they work well.
Serve this French cheese spread:
- With crackers
- On toast – no need to butter it!
- On cheese puffs (grougeres) for an amazing cheese overload!
- Roll into balls to make leftover cheese balls, rolling in finely chopped nuts would be a delicious addition!
- Spread on bread and pop under the grill until bubbling and golden.
Fromage Fort
Author: Robyn
Ingredients
- 200 g mixed cheese (1 generous cup)
- ½ tablespoon cream cheese or butter
- 1 ½ tablespoon white wine
- ½ tablespoon chopped fresh parsley
- pinch smoked paprika
- black pepper
Instructions
- Grate the hard cheese like cheddar, and cube the soft cheeses like brie, then place them into a small blender.
- Add the cream cheese, wine, parsley, smoked paprika and black pepper, then blend until smooth. (You may need to add a little more cream cheese if you have used mostly hard cheese.)
- Place in the fridge until ready to firm, then let it come to room temperature before serving.
- Serve with toast, fresh bread, or crackers.
- The fromage fort will keep 3-5 days in the fridge – be aware thathe flavours will become stronger the longer it sits in the fridge.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!