NEW YORK, NY - APRIL 20:  Chef Jacques Pepin poses during the Wholesome Wave Benefit Honoring Jacques Pepin at The Yale Club of New York City on April 20, 2016 in New York City.  (Photo by Ilya S. Savenok/Getty Images for Wholesome Wave )
Jacques Pépin's Go-To Method For Re-Inventing Leftover Cheese Scraps
By Kalea Martin
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.