Meatandtomatoes' Fromage Fort

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“inspired by jacques pepin's recipe. cooking time is chilling time. (blogged at”
2hrs 15mins
1 cup

Ingredients Nutrition

  • 1 lb cheese (can be a mixture of any kinds (brie, blue, swiss, goat, cow, sheep, etc.)
  • 1 teaspoon garlic (to taste, grated or minced)
  • 14-12 cup white wine (amount will vary based on how much cheese used)
  • 14 teaspoon salt (to taste, based on saltiness of cheese)
  • 14 teaspoon pepper


  1. chop cheese into small pieces, removing any rind, and add to food processor. if using harder cheeses, like parmigiano, it's easier to grate before blending.
  2. add white wine gradually; it's easy to add more to reach desired consistency, but difficult if you put too much in to start.
  3. add pepper and salt, if necessary. the cheese may be salty enough without this addition, so use your own judgement.
  4. blend until smooth and creamy. add more wine as necessary until the consistency is to your liking.
  5. chill until slightly firm.
  6. eat with bread or crackers or what have you while listening to the labyrinth soundtrack (that last part is just a serving suggestion). can also be eaten straight out of the food processor, but it is better after a bit of fridge time. m. pepin also suggests putting it on bread and broiling it, which is deliciously tasty as well.

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