If you often cook with cheese, chances are you have more than one variety in your refrigerator at a time, and you don’t want all that cheese to end up going bad. Luckily, famed chef Jacques Pépin has a clever way to reinvent cheese scraps into a delicious French spread that even stores well in the freezer.

Pépin uses leftover cheese for fromage fort, which translates to “strong cheese” in French. He combines butter, herbs, fresh garlic, and white wine with cheeses like Camembert, Brie, Swiss, blue, and goat cheese, and lets the mixture sit for a week to develop in flavor before blitzing it in a food processor and toasting under the broiler.

Though you can toss any kind of cheese into the fromage fort, try to use 3 to 4 ounces of mild cheese for every 1 to 2 ounces of strongly-flavored cheese for best results. Just remove the rinds, grate larger pieces, and follow Pépin's recipe for an excellent spread that can be even stored in the freezer until you're ready to bake it.