Date and Pistachio Cheese Spread


Long before nut-covered cheese balls hit the dairy case, French home cooks were making a delicious spread called fromage fort. The basic concept--blending leftover cheese with a little wine and seasonings--is both thrifty and open to plenty of improv (we like to use our favorite Western cheeses). Here's the method and a combination we especially like.

Makes 1 1/4 cups (serving size: 2 tbsp.)


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1/2 pound (1 1/4 to 1 3/4 cups) coarsely chopped sharp white cheddar such as Tillamook or Beecher's 4-Year Aged Flagship, or aged gouda such as Oakdale
About 3 tbsp. Viognier or Chardonnay
1 teaspoon chopped fresh thyme leaves
1/3 cup chopped Medjool dates
1/3 cup chopped unsalted roasted pistachios
Crackers, toasted baguette slices, or raw vegetables


Total: 20 Minutes

1. In a food processor, whirl cheese until finely chopped. Add 3 tbsp. wine and whirl until very smooth. Scrape into a bowl and stir in thyme, dates, and pistachios. Season generously with pepper. If needed, stir in a bit more wine until spreadable (mixture thickens as it stands).

2. Serve cheese spread with crackers, toasted baguette slices, or raw vegetables.

Make ahead: Keeps, chilled, up to 1 week.

Created date

December 2015

Nutritional Information

Calories 132
Caloriesfromfat 62 %
Protein 6.7 g
Fat 9.2 g
Satfat 4.3 g
Carbohydrate 6.3 g
Fiber 0.8 g
Sodium 146 mg
Cholesterol 24 mg