Fromage fort

Years ago I saw Jacques Pepin make this easy spread on his PBS show. It’s an ingenious way to turn those bits of leftover cheese in your refrigerator drawer into something appealingly fresh.


  • 1/2 pound assorted cheese (hard, soft, cream, etc)
  • 1/4 cup white wine or vermouth
  • 1 garlic clove
  • Black pepper
  • Salt (optional)
  • Chopped herbs (optional)


  1. In a food processor bowl, add cheese, wine, garlic and a good grinding of black pepper. Process until mixture is creamy. If you have more hard cheeses, you may need to add a splash more wine.
  2. Add salt or more black pepper to taste. Add fresh herbs and pulse to mix.
  3. Spread on bread or crackers. Place under broiler until fromage fort gets browned and bubbly, if you like.


  • You can trim mold off hard and semi-soft cheeses – just cut a generous slice off. Moldy soft cheeses should be discarded.
  • Fromage fort will store well in the refrigerator for a week or two.

Here’s a link back to the post and pictures.

{ 0 comments… add one now }

Leave a Comment