Makes 1 pint
Prep time: 10 minutes
1 lb. leftover cheese bits and rinds, keeping rinds to no more than two-thirds of the total amount
1 garlic clove, minced
1/3 cup dry white wine
1 to 2 tbs. unsalted butter, room temperature
Chop any large pieces of cheese into smaller, bite-size pieces and grate any hard cheeses. Very hard rinds are best grated in a food processor with the grating disk.
Insert the chopping blade into a food processor. Add the cheese and garlic; blend.
Add the wine and 1 tablespoon of butter and process again until it comes together as a thick spread. If it doesn’t seem like it’s quite coming together, add the additional tablespoon of butter and process further. Serve with seed crackers or spread on whole-grain toast.
Fromage fort can be frozen in an airtight container or zip-top bag for up to three months and will keep in the refrigerator for up to five days. Keep in mind that the flavors will intensify the longer it stays in the refrigerator.
If you use a large percentage of rinds, you’ll find that the mixture will become crumblier when refrigerated. Simply allow it to come to room temperature before serving; if it still doesn’t fully come back together, add a little more butter.