Clean your cheese drawer to make delicious Fromage Forte. Served hot or cold, no one will know you repurposed cheese + reduced food waste to make an unbelievably simple, sensational cheese dip into an elegant appetizer.
If you are a cheese eater, you probably have leftover pieces that just sit there…waiting. Not enough to do much with the hodge podge.
Fromage Fort, (strong cheese) is one way the French use leftover cheese. The beauty of this recipe is that nearly any cheese will do.
Any. Cheese. Will. Do.
The more variety, the better for this party. Use bits and pieces, knobs and chunks, shreds and shards of Cheddar, Swiss, Parmesan, Provolone, Fontina, Mozzarella, Camembert, goat cheese and blue cheese. I think blue cheese is a must, but a little goes a long way here. Blue can make the strong even stronger.
Cheese with a (re)purpose
Last week I gathered all the odds and ends in the cheese drawer and repurposed it into a cheese dip which is also a company-worthy appetizer. My frugal side couldn’t be happier!
Cut cheese into similar sizes.
Pulse in food processor until everything is in small pieces.
Add wine, pepper and cayenne, blend until smooth.
(Check out more recipes and tips to use what you have on hand and reduce food waste.)
Fromage Fort is as versatile as it is delicious.
- Serve it as a cheese dip with crackers or veggies
- Spread it on toasted bread slices and serve at room temperature.
- Top a burger.
- Spread it on baguette slices and then broil for a couple of minutes until the cheese is melted and bubbly.
- Broil in a heat-proof dish until the top is browned.
- Fromage Fort can also be frozen. Wrap it tightly, thaw in refrigerator before serving at your next soiree.
How to freeze cheese
If you don’t have enough cheese to make your Fromage Fort now (that’s too bad!), freeze cheese in an airtight container. When you are ready to use your cheese, place the cheese in the refrigerator and allow to thaw. For the most part, frozen cheese shreds easily, but when it thaws it crumbles, which makes it perfect of this recipe. Cheese can be frozen up to 6 months.
What about mold on cheese?
Mold on cheese isn’t always bad, it depends on the cheese.
Hard and semisoft cheeses sold in chunks or blocks such as Cheddar, Swiss, Muenster, Monterey Jack, Parmesan, Colby, Gouda, Asiago, Edam, Brick, and Havarti. It’s safe to eat hard and semisoft cheeses that have mold on them because the mold cannot penetrate too deeply into the cheese.
Cut away at least 1 inch around the moldy area. Be careful that the knife doesn’t touch the mold, then you’re introducing more mold! Use a clean wrap or storage container.
Packaged shredded, sliced or crumbled cheese Throw out the entire package because the mold could have easily spread throughout the entire package of cheese, even if doesn’t appear obvious.
Soft cheeses such as cream cheese, cottage cheese, ricotta cheese. It is not safe to soft cheeses that have developed mold. The mold may have spread below the surface of the cheeses.
Some soft cheeses, such as Camembert and Brie, have a mold in the rind that is not harmful and is safe to eat. But if additional mold develops on these types of cheeses you toss it.
Looking for something hardier? Use a variety of cheeses in this grilled cheese sandwich.
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Clean your cheese drawer to make delicious Fromage Forte. Served hot or cold, no one will know you repurposed cheese to make such an elegant appetizer.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1.5 cups 1x
- Category: Appetizer
- Cuisine: French, American
- ½ pound cheese, trimmed of nonedible rind
- 1 garlic clove
- 1–2 tablespoons white wine
- dash freshly ground pepper
- dash of cayenne
- Cut cheese into 1/2-inch cubes and grate the hard cheeses, such as Parmesan. In a food processor, drop garlic into feed tube of running food processor to mince it. Turn off machine and add cheese. Pulse 8-10 times. Add wine, pepper and cayenne. 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 2 weeks.
- Serving Size: 1/4 cup
- Calories: 110
Keywords: cheese spread, cheese dip