Entertaining Side French

Fromage fort (cheesy French dip)

Name: Fromage fort (cheesy French dip) recipe
Yield: 4
Cuisine: /french
Ingredients: 20.00 ml extra virgin olive oil; 2 garlic cloves, crushed; 40.00 ml thyme leaves; 250g mixed cheese, coarsely chopped (use at least two types – soft cheese examples: feta, brie, camembert, chevre; hard cheese examples: Asiago, Gruyere, Parmigiano Reggiano, manchego, Pecorino Romano); 60ml dessert wine; Sliced toasted French baguette or crackers, dried fruits of your choice (such as figs, apricots and dates) and low-tannin wine (such as pinot noir, optional) to serve

Rate now

Jump to recipe

by Ellie and Sam Studd

Nov 17, 2023

“Fromage fort (which translates literally to ‘strong cheese’) is a traditional French recipe. Historically, it was made from a mixture of cheese odds and ends mashed together in a ceramic pot with whey, milk or broth and left to ferment. Once the desired stank profile had developed and the cheesy mush had expanded to double the size, a fortified wine was added to stop or slow the fermentation. As you can imagine, it was often an acquired taste. Thankfully, we have a modern recipe that is not quite as offensive on the nose. There are no strict rules regarding fromage fort, but it is best to stick to the cheeses and tastes you like.” – Ellie and Sam Studd

1 tbs extra virgin olive oil
2 garlic cloves, crushed
2 tbs thyme leaves
250g mixed cheese, coarsely chopped (use at least two types – soft cheese examples: feta, brie, camembert, chevre; hard cheese examples: Asiago, Gruyere, Parmigiano Reggiano, manchego, Pecorino Romano)
1/4 cup (60ml) dessert wine or eau de vie (clear French fruit brandy)
Sliced toasted French baguette or crackers, dried fruits of your choice (such as figs, apricots and dates) and low-tannin wine (such as pinot noir, optional) to serve

Method

1.

Heat the olive oil in a small non-stick frypan over medium-low heat. Add the garlic and thyme and cook for 1-2 minutes, until garlic is softened and perfumed. Remove from heat.
2.

Transfer garlic mixture to a food processor, along with the cheeses, and process until finely crumbled. Slowly add wine or eau de vie and blend until mixture is smooth and spreadable.
3.

Transfer to a bowl, season with sea salt flakes and freshly ground black pepper, then refrigerate, covered, overnight.
4.

The next day, remove fromage fort from the fridge and leave to come to room temperature before serving on slices of toasted French baguette or crackers, dried fruit and wine, if desired.