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Fromage Fort

  • Author: Jacques Pépin
  • Total Time: 10 minutes
  • Yield: 24 1x


This is a great way to use pieces of leftover cheese and fresh herbs in your refrigerator. Use this recipe as a guide. The result will never be the same but will always be delicious.


Units Scale

1 pound leftover cheese – a rough balance of hard and soft cheeses*

24 cloves garlic, peeled and smashed, to taste

1/41/2 cup white wine or vegetable broth

2 teaspoons freshly ground black pepper

2 tablespoons fresh herbs (like dill, rosemary, parsley), finely minced, optional

Salt, if needed**


Trim cheeses to remove hard bits and mold. Cut hard cheeses into small chunks (about 1/2″ to 1″ pieces). Cut soft cheeses into larger chunks (1″ – 2″ pieces).

Place the garlic cloves and hard cheeses in the bowl of a food processor. Process for a several seconds, until coarsely chopped.

Add the soft cheese, white wine (or broth), and pepper. Process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth.

If you are using fresh herbs, add to the food processor and pulse a few times to incorporate.

Taste and adjust for seasoning.

Place in a serving container, cover with plastic wrap, and refrigerate until ready to use.


*If you have mostly hard cheese you may use some cream cheese to balance the mixture.

**Most cheeses are salty enough so additional salt is not necessary.

Nutritional information will vary depending on the cheeses used.

  • Prep Time: 10 minutes
  • Category: Appetizer, Spread
  • Cuisine: French


  • Serving Size: 2 tablespoons
  • Calories: 79.58
  • Sugar: 0.12 g.
  • Sodium: 123.66 mg.
  • Fat: 6.30 g.
  • Saturated Fat: 3.57 g.
  • Carbohydrates: 0.93 g.
  • Fiber: 0.06 g.
  • Protein: 4.38 g.
  • Cholesterol: 18.71 g.

Keywords: cheese, wine, herbs