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"  So we all know that we love cheese, but sometimes, after a party or just over time, you find yourself stuck with a bunch of different nubbins of cheese drying out in your fridge \u2026 what to do, what to do? Easy answer: Make fromage fort (fro-MAHj for), which is basically just a fancy way of saying, &amp;quot;cheese spread.&amp;quot; This crazy-simple, no-cook dish breathes life into your formerly undesirable bits of cheese, turning them into a luscious, can&amp;#039;t-stop-yourself-from-having-just-one-more-bite treat. I&amp;#039;m not even going to give you a recipe because it&amp;#039;s JUST. THAT. SIMPLE. Here&amp;#039;s how to do it: 1. Throw small (roughly 1/2 inch) chunks of whatever cheeses you&amp;#039;ve got into a food processor. You could stick to just one type of cheese, but using multiple kinds lends a complexity to the end product. 2. To the cheese chunks, add 1 small clove of peeled garlic, a few pinches of black pepper, and 1-3 tablespoons of leftover dry white or red wine, just enough so that when you process the cheese it becomes spreadable, similar to cream cheese (although it&amp;#039;ll never get smooth, but that&amp;#039;s okay), but not so much that it tastes too boozy. 3. Look to your fridge for more past-their-prime ingredients. Got some old herbs, like chives, parsley, or basil? Toss &amp;#039;em in. Like the zip of lemon zest or lemon juice? Do it! Craving a little heat? Try a squirt of Dijon, drained prepared horseradish, canned chipotles, or red pepper flakes. And don&amp;#039;t be afraid of using the &amp;quot;wrong&amp;quot; combo of cheeses. There is no such thing in this case. Whatever cheeses you have, invite them all to the party. The only word of caution I&amp;#039;d give is to avoid using only hard cheeses, like Parmesan or Pecorino, because they&amp;#039;ll just crumble, instead of becoming spreadable. Letting the mixture sit out at room temperature for a bit will also aid in general &amp;quot;spreadability.&amp;quot; For the fromage fort pictured, I raided the Good Housekeeping test kitchen fridge and grabbed some leftover Gruy\u00E8re, Monterey Jack, feta, and wilting parsley. Using 8 ounces of cheese and 3 tablespoons of wine got me about a cup of spread. Last tip: If you feel like your mixture is a bit too salty, pulsing in a tablespoon or two of unsalted butter helps. Once you&amp;#039;ve seasoned the spread to your liking, it&amp;#039;s elegant enough to serve to guests with slices of toasted baguette, easy enough to keep on hand as a decadent snack (on a cracker, celery stick, slice of apple, old shoe, whatever), and tasty enough to slap between two pieces of bread to make an out-of-this-world grilled cheese sandwich. It keeps for about a week in the fridge, but I doubt it&amp;#039;ll last that long. TELL US: Do you need ideas for using up leftovers in your fridge? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24891/how-to-make-fromage-fort/>