The Washington Post

Fromage Fort

Fromage Fort 12.000

Rey Lopez for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Jan 25, 2022

Leave it to the French to come up with a smart way to use up all those bits and bobs of cheese languishing in your cheese drawer — a no-cook, 10-minute-start-to-finish spread. Use whatever cheese you have on hand; though a little blue cheese delivers a nice punch and something creamy such as chevre lends a smoother texture. With a splash of white wine and a bit of garlic, the cheese gets whirred in the food processor to form a spread that’s truly worth celebrating. Smear it on baguette slices or on sturdy vegetables such as radishes and carrots. You can increase the amount of garlic, if you prefer, but keep in mind that as the spread ages in the fridge, the garlic grows more potent and punchy. If you avoid alcohol, use vegetable broth in place of wine.

Total time: 5 min

Storage Notes: Refrigerate in an airtight container for up to 1 week.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes about 1 1/2 cups

Ingredients
  • 8 ounces cheese (you want a mixture such as brie/camembert, blue, Swiss, Edam, cheddar, and/or gouda — or whatever you have on hand)
  • 1 to 2 ounces chevre (goat's-milk cheese) or another creamy cheese such as Boursin or cream cheese
  • 1/4 cup dry white wine, such as sauvignon blanc (may substitute with vegetable broth)
  • 1 garlic clove, minced or finely grated, or more to taste (see headnote)
  • 1 teaspoon freshly ground black pepper, plus more for garnish
  • 1 tablespoon finely chopped fresh chives and/or flat-leaf parsley, plus more for serving (optional)
  • Radishes, cauliflower, carrots, crackers and/or sliced baguette, for serving

Directions

In the bowl of a food processor, combine the cheeses, wine, garlic, pepper and chives and/or parsley, if using, and process until mostly smooth, 30 to 45 seconds. Transfer to a lidded container and refrigerate until ready to use.

When ready to serve, remove from the refrigerator, garnish with fresh chives and/or parsley, if using, add a pinch of black pepper and serve with radishes, cauliflower, carrots, crackers and/or sliced baguette.


Recipe Source

From assistant recipes editor Olga Massov.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (2 tablespoons, using equal parts blue, gruyere, gouda, edam and brie cheeses): 80


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 20mg 7%

Sodium: 149mg 6%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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