So when I’ve got too many cheese bits on hand, it’s now fromage fort to the rescue. The name means “strong cheese” and I’m not sure where it originated, but I have a hunch it’s a relative of cancoillotte, a gooey cheese, sometimes seasoned with garlic, and cervelle de canut, a cheese spread from Lyon dosed heavily with herbs and garlic. Or, if they’re not related in any way, fromage forte is a tasty by-product of French frugality.