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Fromage Fort

Fromage Fort

Fromage Fort is a cheese spread made with end pieces of various kinds of cheese.

The Sauce: Fromage Spread – Thick cheesy spread made with natural cheeses to spread on crackers and toasted baguette slices.

‘Great Sauces Transform Good Food into Gourmet’ 

Lofty leftovers

Fromage Fort comes from the French. You gotta love this invention. Blend cheese end pieces together into a unique cheese spread. Every combination creates a slightly different mixture. Bleu, gruyere, medium cheddar, Monterey Jack, pepper jack, Swiss, brie, gorgonzola, goat cheese and so on. It’s like making Bread Pudding with leftover loaves and crusts or stir frying day old rice into Pork Fried Rice. Never underestimate the power of repurposing a basic ingredient.

Fromage FortBy the way, I’m cringing over ‘cheese spread’ because it conjures up visions of processed cheese in jars or pressurized squirt cans. This natural cheese spread is distant from processed unless you count the whirl in your food processor. Maybe that makes them third cousins, twice removed.

Don’t throw away those tasty cheese morsels relegated to the bottom of the bin. With a spin, convert them into a creamy spread for crackers, grilled crostini or toasted baguette slices. Fromage Fort is an easy, economical appetizer for the holidays.

You may also enjoy Bleu Cheese Ball, Magtag Bleu Terrine w/ Fruit and Nuts, Rockamole, Fetamole, Hummus, Baba Ghannouj, Creamy Italian Feta Dip, Antipasti and Tapenade.

1 of 3 part series ”Easy, Handy, Tasty Holiday Fare”. Part 2 Trail Mix Chocolate Bark and Part 3 Crispy Chickpeas. More about Appetizers.

2012 AniversaRecipe – Peanut Butter Balls
2011 AniversaRecipe – Ginger Limeade

Recipe: Fromage Fort

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Cheese EndsIngredients
1/2 lb cheese ends such as bleu, gruyere, medium cheddar, Monterey Jack, pepper jack, Swiss, brie, gorgonzola, goat cheese, room temperature
1/4 cup chicken broth
1/2 clove finely grated or minced garlic
3 grinds black pepper

Special Equipment – food processor

Cheese in Food Processor1 Trim hard rinds or moldy edges from cheeses. Grate harder cheese and dice softer pieces.

2 Combine cheeses, chicken broth, garlic, pepper in a food processor and process until smooth and creamy. Serve immediately or store in the fridge for a few days. Let come to room temperature before serving so it is spreadable.

Parmesan and

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other hard cheeses come out grainy. Avoid them if you want a smooth texture.

Recently I was browsing through the cheese counter in one of my local supermarkets and they had a basket of small pieces of cheese. Each mini wedge or brick was small enough to share a few tastes without making a big investment. This basket would be a fine place to

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pick up cheese for Fromage Fort.

Works great on an appetizer buffet or as a first course.

Dish Designer

  • Exchange chicken broth with cider vinegar or even water.

Inspiration – Helen Horton
Cook with Sauces
Fromage Fort
Written by
Photography and Styling by Helen Horton
Updated: December 13, 2013

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2 Responses to Fromage Fort

  1. Cheryl December 13, 2013 at 5:23 pm #

    Glad to see the part about the basket of tiny cheese samples, because I want to try this but don’t want to use the left-over bits of cheese in my fridge with the fur and fuzz on them. :0

    Which brings me to another question, oh wise one — would you recommend freezing the bits and bobs of cheese if you don’t consume enough to come up with 1/2 pound otherwise? Or would they not come out right frozen and allowed to thaw and then food processed?

    • helenhorton December 13, 2013 at 5:36 pm #

      Don’t worry about trimming off the moldy edges of cheese. The cheese inside is still good to eat. About freezing cheese – it will lose some if it’s texture when frozen. The best use of frozen cheese is in something cooked like a sauce or something baked like a casserole.

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