Jacques Pépin’s Fromage Fort Recipe Is a Genius Way to Use Leftover Cheese

There’s no better way to use up your cheese scraps.

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If you have leftover cheese nubs and scraps after a party or just rattling around your refrigerator, you need . This cheese spread is one of the best ways to turns cheese scraps into something even more delicious.

is a French cheese dish believed to have originated in the Alsace region of France. When Jacques Pépin’s dad was a kid, he would combine Camembert, , Swiss, blue cheese, and goat cheese with his mother’s leek brother, white wine, and crushed garlic. He marinated these ingredients in a cold cellar for a week to a week  and a half. A milder version is made by Pépin’s wife in a processor.

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is a delicious and versatile spread that can be used in a variety of ways. You can spread it on crackers, use it as a dip for veggies, or even spread it on a sandwich. It also makes a great addition to any cheese board. Also, it freezes well.

The ingredients are simple: All you need are cheese scraps, white wine, garlic, and herbs. The cheese scraps are combined with the other ingredients and then blended together until it forms a paste-like consistency.

How To Make Fromage Fort

First, gather your cheese scraps. You’ll want to use a variety of cheeses, such as hard aged cheeses like cheddar, Parmesan, and Gruyère, as well as softer varieties like , Roquefort, and gorgonzola. Make sure the cheese is at least a few days old, as this will help it blend more easily, and deepen the flavor of the fromage fort, but be careful when using blue cheeses or other strong-flavored cheese; their prominent flavors can overpower the others.

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Next, chop the cheese into small cubes or shred it if it’s particularly hard. Place the cheese in a processor with a clove of garlic and a few herbs or a pinch of spices if you…


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