Fromage Fort is a delicious hors d'oeuvre for any occasion that puts to use your leftover cheese and white wine.
There are no rules as to how you put this together. You can add more or less wine, hard or soft cheese. Top with chives or add quince paste or fig jam as an accompaniment.
The cheeses used in the recipe above are one part each of blue, brie, goat cheese and gruyere, a handful of chives and a full cup of wine.
1 pound mix leftover cheese, harder cheeses grated, softer ones cut into chunksA couple pats of butter, if using mostly firm cheese varieties1 small clove garlic, minced, or more to taste1/2 to 1 cup leftover white wine1 to 2 tablespoons finely chopped fresh herbs, such as parsley, thyme, rosemary or chivesSalt and freshly ground black pepper to taste
Blend cheese, butter (if using) and garlic in food processer until combined. Drizzle in wine with the motor running until you get your desired consistency — some like it completely smooth, others prefer chunks. Add herbs, pulsing the machine until just combined. Season to taste with salt and pepper.
Fromage fort can be used right away, or kept in the fridge until needed. In the fridge, it will thicken and age a little; the flavors will mingle and deepen.
*Images and recipe via smittenkitchen.com