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.

Fromage Fort

left-over cheese*,

dry white wine

unsalted butter, softened

parsley leaves

garlic

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.

This is such a versatile way to use up bits of cheese!  I added 1/2 cup chopped piquillo peppers so a riff on pimento cheese. Will definitely make it again. 

So amazing! Great way to use up leftover cheese ends, PLUS those post--party gift basket cheeses you just don't know what to do with.  I spiced mine up with a few dashes of hot sauce and Worcestershire sauce. Sometimes, I add a little garlic &amp; onion powder as well.  Make it your own!

This is a fantastic way to put odds and ends from your cheese drawer to good use.  Comes out different every time but always delicious.  Sometimes I add a little thyme or roll the finished product in chopped nuts.

Great recipe I'll never throw cheese out again!

This is unbelievably good!  I doubled the recipe and  used extra sharp white cheddar, swiss, parmesan and the end of a bag of shredded sharp cheddar.  I did need to use more wine and elected to use both parsley and basil as they were growing like crazy in the garden. SO GOOD! Thank you once again, AB!

Old bar trick is to take the fairly bland cheddar spread and kick it with horseradish and a sweet red wine trickled in and manually mixed to make it look like the commercial port wine cheese spread. The horsey kick sells more beer =) It goes absolutely wonderfully with garlic bagel chips and the sesame rye wasa crisp breads. I tried this one with some leftover gouda, white extra sharp cheddar, a bit of parmesan and some leftover homemade quark for creaminess, and snipped in some leftover chives and basil with the parsley.

After the Festival of Cheese and throwing a cheese tasting party, I still had a bunch of extra cheese that I did not know what to do with. This recipe was perfect!   I used a gouda, white cheddar, monterrey jack, and a leyden.  It is so easy to make.  Thank you Alton!  This episode of Good Eats was so helpful!

This was so easy and delicious!  I used a combination of sharp cheddar, swiss and gorgonzola because that's what I had in the fridge.  My dip ended up with more texture than Alton's did, but I think that's because the gorgonzola wasn't at room temperature.  I added a couple of extra tablespoons of wine to finish out a small bottle, which made it creamier.  This is a good basic recipe that you can play around with, adding other ingredients depending on the cheese you use.

This  is a keeper, I haven't made one yet that I did not like.  Adding a little cottage cheese lightened it up a bit the last time I made it.

I emptied my freezer of all the bits and pieces of cheese I have been hoarding and let them sit out a couple of hours to come to room temperature. I added four ounces of cream cheese to the bits of Swiss, cheddar, parmiggiano, gruyere, havarti, and Romano along with the garlic, parsley, and a glug of Chardonnay. The result is delicious! I took half of the batch to leave as it is and added an ounce or so of Bleu cheese crumbles to the remainder. A few seconds in the food processor and voila! Another fantastic version. Thank you, Alton!

fromage fort

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $10.71 /serving

Author : Alton Brown

Ingredients

Instructions

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