Fromage Fort

You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: about 2 cups
Save Recipe


1 pound left-over cheese*, at room temperature

1/4 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 small clove garlic


  1. Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Charleston Cheese Dip

Basil Pesto

Blue Cheese Dressing

Baked Goat Cheese Dip

Roasted Broccoli and Cheddar Cheese Dip

Torteau au Fromage

Honey Vanilla Fromage Blanc

Soupe a L'Oignon au Fromage (French Onion Soup)

🤤 More Drool-Worthy Recipes