How to Make Jacques Pepin’s Fromage Fort

 

If you’ve ever wondered what to do with leftover bits of cheese, this fromage fort from Jacques Pepin is what you’re looking for. Blitz cheese, wine, and garlic in a food processor, and you’ve got a delicious spread.

This video originally appeared on Fromage Fort by Jacques Pépin.

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About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

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