Ingredients:

  • 8 oz (225g) assorted leftover cheeses (Gruyere, cheddar, brie rind, parmesan), cut into roughly 1-inch cubes
  • 2 cloves garlic, minced
  • 2 tablespoons dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh herbs (parsley, thyme, or chives)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Cube the assorted cheeses into roughly 1-inch pieces.
  2. In the food processor, combine the cubed cheeses, minced garlic, white wine, olive oil, fresh herbs, black pepper, and red pepper flakes (if using).
  3. Pulse the food processor until the mixture forms a coarse paste. Scrape down the sides of the bowl as needed to ensure even processing.
  4. Continue processing until the mixture is smooth and spreadable, adding a teaspoon or two of extra wine or olive oil if needed to reach the desired consistency. Don't over-process, or it might get gummy.
  5. Transfer the Fromage Fort to an airtight container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled or at room temperature with crusty bread or crackers.