Remove the rind, hard spots, and any mold from the cheese. Cut the cheese into 1/2-inch cubes, and grate any hard cheeses. Weight your total chesses so you know how much other ingredients to add. Remember, you want a total 1 pound of cheeses.
Place the room temperature cheeses in a food processor (I used my Vitamix), and process 20 to 30 seconds or slightly smooth. Add wine, butter, herbs, garlic, and black pepper; blend until very smooth, creamy, and spreading consistency, approximately 3 to 5 minutes. Depending on your choice of cheeses and their moisture level you may need more or less white wine.
Remove the mixture from processor and transfer it to a crock, ramekin, or bowl. Cover tightly with plastic wrap and refrigerate.
Serve immediately or refrigerate for at least 1 hour if you would like a firmer consistency. Best served at room temperature.
Store, covered, in the refrigerator. In the refrigerator, it will thicken and age a little; the flavors will mingle and deepen. Stored in the refrigerator, it will last 1 to 2 weeks. Fromage Fort also freezes well.
Serve with your favorite rustic bread, crackers, and/or slices of olive oil-brushed baguette. Serve with your favorite wine and enjoy!
Makes about 2 1/2 cups, serving 10 to 12.
* Harder cheeses grated, softer ones cut into chunks. Three (3) types of cheese is enough - 6 or 7 types will be even better.
* If you use a really strong blue cheese or gorgonzola, it can easily become the dominant flavor in your combination (just a little bit of these cheeses). Make sure that you use a combination that is not too salty.
Fromage Fort Cheese Spread Recipe: https://whatscookingamerica.net/appetizers/fromagefort.htm