Jacques Pépin’s Fromage Fort Recipe Is Perfect for Leftover Cheese

We often find leftover cheese nubs and scraps rattling around the refrigerator, especially after a party or get-together at home. Fromage Fort can be a real lifesaver in such cases. This homemade cheese spread is one of the quickest, easiest, and best ways to turn leftover cheese scraps into something versatile and even more delectable.

Fromage Fort

The dish was originally made popular by famed French chef Jacques Pepin. His dad used to make this dish in his childhood, yielding a flavorful, robust version combining Brie, Camembert, Blue cheese, Goat cheese, and Swiss cheese with crushed garlic and white vino. He then marinated the mixture in a cold cellar for 7-10 days. For a simpler version, this instant and milder route was made in a food processor by Pepin’s wife Gloria. Any type of cheese scraps you can get your hands on will work perfectly for this recipe!


● Cheese pieces, ½ pound

● Garlic clove, 1 piece

● Dry white vino, ¼ cup

● Salt, as per taste

● Black pepper, as per taste

● Herbs, as per liking


● Put the cheese pieces in the bowl of a food processor. Add the dry white and the garlic clove. Then sprinkle a pinch of salt and a big grind of black pepper.

● Blend or process the ingredients for somewhere near 30 seconds. The mixture should be creamy but not too soft. Taste it and add more salt or pepper if needed. Add the herbs of your choice if you want to. Your Fromage Fort is ready to be served.

Serving Ideas:

● Transfer the ready Fromage Fort to a serving dish and devour it.

● Spread it on crackers or even on a sandwich.

● Spread it on bread and broil for a few minutes until bubbly and brown.

● Use it as a dip with nachos, veggies, or any fried nibbles.

● Use it as a great addition to your cheese board or charcuterie board.

● You can also store the Fromage Fort in an airtight container.