Rosé can be used instead of white wine, and goat cheese or Gorgonzola can be substituted for the fromage frais to add an earthier note (although adding too much blue cheese can overpower the other flavours). Use shallot, as garlic can take over the flavour of the spread if it’s kept longer than a day or two. Fresh herbs from the garden add a lively flavour, ensuring anyone enjoying this dish would never know it was created from cheese drawer scraps. 

Carefully remove the leaves from the sprigs of herbs and roughly chop. Remove the rind from the Camembert and roughly chop.

Add the Camembert, grated Gouda, fromage frais, Asiago, olive oil and minced shallot to the bowl of a blender. Pulse to break up and begin to blend the cheese. While the blender is running, slowly pour in the wine. Once the mixture is just combined, scrape down the bowl and pulse a few times until it is a bit chunky with some larger bits of each cheese. 

Transfer to a bowl and fold in the fresh herbs. Season with salt and pepper to taste. 

Serve with fresh baguette or crackers. 

Fromage fort will store in the fridge for up to one week. As it sits, the flavours will develop and it will thicken, so stir before serving.