Fromage Fort ( Strong Cheese)

May 09, 2023May 9, 20230 3

Fromage Fort Recipe: A Flavorful Way to Use Up Leftover Cheese

by The Chefin Appetizer

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

	1 lb cheese , at room temperature
	1/4 cup dry white wine ( or more , I used a dry vermouth )
	3 tablespoons unsalted butter , softened
	2 tablespoons fresh parsley leaves
	1 small garlic clove ( I used more )

Nutrision Information

Servings Per Recipe

6-8

Calories

250

Sugar

Fat

20g

Fromage Fort is a French dish that translates to 'strong cheese'. It's made by combining leftover pieces of cheese, white wine, butter, garlic, and herbs in a food processor. This mixture creates a spreadable cheese that can be enjoyed on crackers, bread, or vegetables. Fromage Fort is a great way to use up those small pieces of cheese that are too small to use for anything else. It's a versatile dish that can be customized to suit your taste preferences. Serve Fromage Fort as an appetizer at your next dinner party or enjoy it as a snack with your favorite crackers.

Instructions

1.	Cut the cheese into small pieces and add it to a food processor.
2.	Pulse until the cheese is finely grated.
3.	Add the white wine and pulse until the mixture is combined.
4.	Add the softened butter, parsley, and garlic to the food processor.
5.	Pulse until the mixture is well combined and creamy. You may need to scrape down the sides of the bowl a few times.

PROS

Fromage Fort is an excellent way to make use of leftover cheese and create a delicious new dish.

It’s easy and quick to make, and the flavors can be adjusted to suit your personal preferences.

CONS

This recipe can be quite strong in flavor, which may not appeal to everyone.

It’s also quite high in fat, so it should be enjoyed in moderation.

HEALTH & BENEFITS

While Fromage Fort is not particularly healthy, it does contain cheese which is a good source of protein and calcium.
However, it’s important to keep in mind that this recipe is high in saturated fat.