This sounds fussy and fancy but it’s actually just a form of cheese whiz, and it’s a great way to use up those end pieces of cheese. The name translates to “strong cheese” but it can be rather mild depending on the cheese you use. Right now I have about five different kinds of cheese, each one a little 2 inch stub wrapped in plastic, perfect for making fromage fort! A food processor is essential for this. You can make this ahead the day before and let it sit in the fridge, or you can make it and eat it right away.
- 1 lb. cheese, any type, room temperature (I used a combination of sharp white cheddar, gouda, and yellow cheddar)
- 1/4 – 1/2 C. white wine
- 1 garlic clove
- 4 T. cream cheese, softened
- 2 T. fresh herbs like parsley or chives, optional
Grate the cheese with the grating blade of your food processor. Replace with the chopping blade and add 1/4 of the wine, the garlic, the cream cheese, and herbs. Process until smooth. Depending on the cheese you are using, you may need to add a touch more wine to make it smooth. Refrigerate until ready to use. Serve with crackers or sliced French bread.
swellkid 
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