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Fromage Fort

20 to 35 toasts Servings


  • 1/2 pound cheese
  • 1/4 cup dry white wine


Baking Directions:

Put about 1/2 pound of cheese in the bowl of a food processor, add a couple cloves of garlic, about 1/4 cup of dry white wine, and a big grinding of black pepper.

Salt is usually not needed, but taste the mixture, and add some if it is needed.

Process for 30 seconds or so, until the mixture is creamy but not too soft, and then pack it into smaller containers.

The fromage fort is ready to use now, either as a generous cold spread for bread, or you can run the coated bread under the broiler for a few minutes to melt the cheese, brown it, and make it wonderfully fragrant.