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Fromage Fort Recipe

Fromage Fort

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Say Cheese!

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

  • Recipe categories: Cheese,
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Average Rating:

Total Reviews: 66

Showing 1-10 of 66

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  • on January 10, 2012

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    Made it. Tasted it. Tasted good. Added Dijon. Tasted Great.

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  • on January 16, 2011

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    Fantastic!!! I was out of wine so I had to walk to the store, and good thing I did as I could eat the whole bowl of it! Some chives and black pepper are a welcome addition. I had to add some additional wine to get the consistency I wanted.

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  • on January 14, 2011

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    Alton, I have proclaimed you the demigod of leftover cheeses. This stuff is for shiz. I used ricotta, cream cheese, pepper jack, medium cheddar, and a slice of muenster just to top it off at 1lb. The best cheese dip I've ever had.

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  • on January 02, 2011

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    I made this with Cheez Whiz, some leftover Kraft Singles and Caciocavallo Podolico.

    It was perfect served with bologna and Iberico de Bellota ham.

    We even made homemade savoury twinkies by baking some tiny brioche loaves and injecting them with the cheese goo.

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  • on December 25, 2010

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    Easy, great. Used red wine to get pink spread for my blondie friend.

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  • on September 17, 2010

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    Very Good! I used about 5 oz ea of swiss and white cheddar. Then the rest was a mix of blue cheese and cream cheese and parmesan.

    Didn't use the parsley because I didn't have any. I also added some seasoning salt.

    Can't stop eating it!!!

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  • on September 16, 2010

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    Some blends are better than others but what a great thing to make after a party where you have a cheese plate!! I've had many people ask for the recipe (which of course they can never duplicate exactly. I don't even really measure out 1 lb of cheese (don't tell AB but I don't have a scale and just eyeball it.

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  • on September 12, 2010

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    Last night I trimmed up a lot of different old cheese fragments, then stored them, separated into blue and hard, in plastic bags in the refrigerator. Tonight was hard cheese Fromage Fort time, according to Alton's recipe, and the outcome was outstanding. I did have to add more white wine for a creamier consistency, but that's an easy correction. I'll have to taste this further after it mellows more, but I think that perhaps an entire small clove of garlic might be a bit much - and I love garlic. Cheeses that went into this were various cheddars, manchego, assorted hard cheeses from the University of Minnesota cheese outlet, and other hard cheese fragments that seemed to fit the preparation. I trimmed the rinds from all of them, and took the surfaces off with a vegetable peeler (to take off undesirable molds and also off-flavors.

    The bag of blue cheese fragments is ready to go for the next experiment - I'm planning to use port as the wine.

    I like the soft green color of this preparation, as well.

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  • on August 27, 2010

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    I just saw this episode recently for the first time, and have been eagerly saving up my cheese scraps for the opportunity to make fromage fort. Swiss, cheddar, parmesan, brie, cotija and paneer, subbed fresh basil for the parsley...everything went in there, and the spread has a delicious taste all its own. Though next time I'd cut down on the amounts of the saltier cheeses like the cotija, this is going to be a go-to recipe for me. Easy, fun, delicious, and I love the fact that it'll always be a little different depending on what's in the fridge.

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  • on July 25, 2010

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    I made this tonight and it was so good that I had to leave a review (even though I never leave reviews. It was so easy it took me about 10 minutes to make from the time I took the cheese out of the fridge to the time we sat down to eat it. Now instead of having little pieces of random cheese go bad in the fridge we have delicious dip! (I used sharp cheddar, mozarella, goat cheese, and cream cheese.

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