Fromage Fort

Fromage Fort
I like having a neat house, but I am not the most organized person. I have a bad habit of saving paper and other things that should go straight into the recycling bin. Every since we became parents, we started to have someone come every other week to clean. It is a luxury that we adjusted to with such ease that I have no idea how we used to survive, and I am not exaggerating.

Having a spic and span home and a tidy refrigerator gives me a sense of calm. I love that now I have a shelf in the door that is just for cheese, so I don’t forget what I have. With a bunch of ends and little bits, I made fromage fort, a white wine, garlic-spiked spread involving a mix of leftover cheeses. Slathered on a baguette, these once odd scraps were tasty with a bowl of fresh figs.
Fromage Fort
Fromage Fort
Adapted from Jaques Pépin

Serves 4

1 garlic clove, peeled
1/2 pound cheese pieces
1/4 cup dry white wine
Black pepper

Mince the garlic clove in the bowl of a food processor. Add the cheese and wine and process until smooth and combined. Season with salt and black pepper to taste.

Fromage fort can be served cold or spread on bread and melted under the broiler.