Ingredients
Scale
- 2 pounds cheese — firm and semi-firm cheeses grated, soft cheese cut into small pieces*
- 1 large garlic clove, minced
- 1/2 teaspoon freshly cracked black pepper
- 1 cup white wine
- 1 tablespoon chopped chives + more to garnish
- 1–2 tablespoons of butter (optional)
- For serving: baguette slices or crackers, plus any other cheese plate accoutrements you’d like
Instructions
- Combine the cheese, garlic, pepper and wine in a food processor. Blend until the mixture is smooth. If you’re using a lot of hard cheeses, you may need a tablespoon or two of butter to get a creamy texture.
- Add the chives and process a few times until they are incorporated. Taste and add salt if necessary (I didn’t need any).
- Transfer the fromage fort to a serving bowl, or if making ahead, to an airtight container.
Notes
- *What to do with rinds? Obviously cut off any hard rinds, but you can keep any softer rinds — texture-wise, they’ll blend in with the cheese. Really strong rinds can overpower the fromage fort however, so use caution with any washed rinds or anything with a lot of funk.
Nutrition
- Serving Size: 16