Fromage Fort

This great use of leftovers may have originated in Burgundy, but variations of it can be found all over France.

It’s terrific, not to mention economical. Use as many different cheeses as you like, in any combination. Big pieces, little ones, anything goes.

In France, the cheeses are often left to ferment for a few days in wine before mixing, a step I’ve omitted in this simplified version.

Ingredients:
1 lb. to 1½ lbs. leftover cheese bits (any variety)
¼ cup dry white wine
3 Tbsp. butter
2 Tbsp. any herb (sage, thyme, tarragon, basil)
3 cloves garlic
serves 8 to 10

Directions:
Remove the rinds and any mold from the cheese pieces. Cut the soft cheeses into 1/2-inch cubes, and grate any hard cheeses. Combine them in a food processor.

Next, add the wine, softened butter, and herbs and chopped garlic. Note that this will be a thick, heavy mixture, so make sure your equipment can handle it. (The texture is often too dense for weak blenders.)

Blend everything together for about three minutes, until the texture is creamy and smooth. Serve immediately on top of bread, crackers, or tart green apples, or refrigerate up to a week.