Dip Fromage Fort with Le Brebicet

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Dip Fromage Fort with Le Brebicet  

1 hour and 30 minutes
From 6 to 8 people
  • 6 ounces/166 g Le Brebicet, with rind, coarsely chopped 
  • 3 tablespoons unsalted butter, softened 
  • ¼ cup/60 ml dry white wine, such as Sauvignon Blanc  
  • 1 tablespoon finely chopped fresh oregano, basil, or chives or a combination, plus more for garnish  
  • ½ to 1 small garlic clove, crushed through a press* 
  • ¼ teaspoon freshly ground black pepper 
  •  Assorted fresh vegetables, baguette slices, or crackers for serving 



  1. Process Le Brebicet, butter, wine, garlic, oregano, and pepper in a food processor until smooth.  
  2. Transfer to crock or small bowl and cover.
  3. Refrigerate for 1 hour or up to 1 week. (The fromage fort can be refrigerated for up to a week.).
  4. Bring to room temperature and sprinkle with herbs.
  5. Serve with a butter knife for spreading.   

*Do not use too much garlic as the flavor gets stronger as the fromage fort sits.  


Variation: Fromage Fort Rose: Add ¼ cup/50 g finely chopped roasted red pepper (from a jar) to the food processor and incorporate into fromage. Substitute a good pinch of pimente d’ Esplette for black pepper.  

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