450g leftover cheese (a mixture), harder cheeses grated, softer cheeses cut into cubes
1 garlic cloves, crushed, or more to taste
Around 150ml leftover white wine
1-2 tbsp fresh herbs such as parsley, thyme, rosemary or chives, chopped
Salt and black pepper
- Combine the cheese, butter and garlic in a food processer and whizz until combined.
- With the motor running, drizzle in the wine until you reach your desired consistency.
- Add the herbs, pulsing until just combined. Season to taste with salt and pepper.
Use right away, or store in the fridge for up to a week.
- Serve the fromage fort as a dip, or spread some on sliced bread and place under the grill until golden and bubbling.
Per Serving: 431kcals, 34.7g fat (22.1g saturated), 2.2g carbs, 0.8g sugars, 22.5g protein, 0g fibre, 0.595g sodium