Fromage Fort

This recipe is so easy and delicious! Inspired by David Lebovitz. it’s a great way to use up all the scraps of cheese you have in the fridge.

8 ounces (225g) cheese pieces, hard rinds removed

1 to 2 ounces (30 to 60g) cream cheese

1/4 cup (60ml) dry white wine1

garlic clove, peeled and minced

A pinch of ground black pepper

pinch of cayenne or red pepper powder

1 tablespoon minced chives or flat-leaf parsley

additional chives or parsley, for garnish

Cut the cheese into bite-sized cubes and put them in the bowl of a food processor with 1 ounce of the cream cheese, wine, garlic, and the black and red peppers.

Process the mixture until completely smooth. If it is not completely smooth (which may happen if you are starting with an assortment of harder cheeses), add the additional cream cheese, and continue to process.

When smooth, add the chives or parsley and pulse the machine a few times, until they are incorporated.

Using a spatula, put the fromage fort into a serving dish or bowl, cover, and chill until firm.

Serving: Sprinkle the fromage fort with additional chopped chives or parsley, and perhaps a few turns of black pepper. Serve with toasted bread or crackers with pre-dinner drinks or cocktails. Let come to room temperature before serving. Fromage fort can also be served over split baked potatoes.