Wisconsin Cheese Fromage Fort


by Wisconsin Cheese

fromage fort dip notwithoutsalt

After a fall tour of Wisconsin dairy farms and cheesemakers, Ashley, of NotWithoutSalt.com, shared with us some of the highlights of her trip as well as a special recipe for one of her favorite uses for leftover cheese – Fromage Fort. We loved her recipe idea and thought it would be a perfect fit for any Wisconsin Cheese leftovers you may have in the fridge from the holiday season. (P.S. Happy New Year.)

Ashley On Wisconsin Cheese:

I had always heard that Wisconsin was “The Land of Cheese,” but I sort of figured it was a bit of a stereotype. Not only is the rumor true, it was even better than I could have imagined – everything I tasted was amazing. The people in Wisconsin are so proud of their cheese. I loved the passion evident for every part of the process – from producing quality milk to creating a finished dish using their cheese – it was infectious and endearing. Cheese is truly a science and an art.

Ashley On Fromage Fort:

My fridge always has little bits and nubs of cheese – not pretty enough to serve or big enough to incorporate into a recipe, but still delicious and never worth tossing. A while ago, I came across a recipe that blends all those extra pieces of cheese with a bit of wine, butter and garlic, and turns it into an entirely new taste – Fromage Fort –literally meaning “strong cheese,” and they aren’t kidding. I’ve tried many combinations – Gruyère, Feta, Provolone, Parmesan – sometimes fearing the results, but regardless of the cheese combination I’ve used, I have always ended with an incredible spread worthy of serving to friends or indulging in as a delightful afternoon snack.

Wisconsin Cheese Fromage Fort
by Ashley of Not Without Salt1 pound leftover Wisconsin Cheese, any kinds, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley leaves
1 small clove garlicRemove any rinds from hard cheeses. Cut cheese into rough 1/2-inch cubes.

Place cheese, butter, herbs and garlic in a food processor and pulse until well chopped. Slowly pour in the wine and blend until a smooth paste is formed, approximately 2 minutes.

Serve immediately or refrigerate, well covered, for up to one week.

Check out Ashley’s other recipe creations for Wisconsin Cheese:

A Cheese Board with Gorgonzola and Les Frères

Wisconsin Mascarpone Grilled Cheese with Apricots & Dark Chocolate