Return to Content

Fromage Fort

Fromage Fort
0 votes, 0.00 avg. rating (0% score)
by in Jun 2006
Submit a Recipe Image

Total Time: 15

Yield: about 2 cups

This is a P

Ingredients:

  • 3 to 4 cloves garlic
  • 1 pound leftover cheese, an even mix of hard and soft varieties (such as Brie, cheddar, Swiss, blue, mozzarella, goat, or cream cheese)
  • 1/2 cup dry white wine
  • 1 teaspoon freshly ground black pepper
  • Kosher or sea salt, to taste (optional; many of the cheeses have salt in them)

Instructions:

In the bowl of a food processor, pulse garlic until coarsely chopped. Remove any wax or tough rind from cheeses and add cheeses to the food processor bowl along with wine, pepper, and salt, if desired. Process until the mixture is soft and creamy, but not too smooth. Transfer the mixture to a crock, cover with plastic wrap, and refrigerate or freeze until ready to use.


To serve, spread cheese generously on toasted bread or crackers. If desired, place under a broiler for a few minutes until cheese is melted. Serve hot as an hors d’oeuvre or as a garnish with a salad.

Updated Wednesday, December 3rd, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2