Fromage fort is a French cheese spread, literally "strong cheese". It is traditionally made by blending together together pieces of different leftover cheeses, white wine (or other spirits), garlic, and various herbs.
Other ingredients include pepper and leek broth. Aging is optional.

Blue cheese

Blue cheese

Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or...

, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients.

Cheeses used in fromage fort include:

• Camembert
  Camembert
  Camembert is a commune in the Orne department in north-western France.It is most famous as the place where camembert cheese originated.Camembert has been called "The largest small village in France." This is because the area of the commune itself is out of proportion to the center of the village...
  
  
• Brie
  Brie
  Brie is a historic region of France most famous for its dairy products, especially Brie cheese. It was once divided into two sections ruled by different feudal lords: the western Brie française, corresponding roughly to the modern department of Seine-et-Marne in the Île-de-France region; the...
  
  
• Swiss cheese
  Swiss cheese
  Swiss cheese is a generic name in North America for several related varieties of cheese which resemble the Swiss Emmental. Some types of Swiss cheese have a distinctive appearance, as the blocks of the cheese are riddled with holes known as "eyes". Swiss cheese has a piquant, but not very sharp,...
  
  
• Parmigiano-Reggiano
• Goat milk cheese