The French cheese spread called fromage fort ("strong cheese") is a smooth, pungent amalgam of garlic, white wine, and any leftover cheeses you have in the refrigerator. Smear it on slices of baguette and run them under the broiler to have with drinks, or simply serve it with crackers.
- Total Time:
- Yield: Makes about 2 1/2 cups
Photography: Marcus Nilsson
Source: Martha Stewart Living, June 2013
- 1 pound leftover cheeses, such as Gorgonzola dolce, Brie, Gruyere, and goat cheese, room temperature
- 1/2 cup dry white wine
- 2 cloves garlic, roughly chopped
- Coarse salt and freshly ground pepper
Trim any hard, moldy, or unwanted rinds from cheeses. Grate hard cheeses, and cut soft ones into small pieces. Combine cheeses with wine and garlic in a food processor and process until smooth and creamy. Season to taste with salt and pepper; serve immediately or store in refrigerator up to 3 days. Let come to room temperature before serving.