• Remove and discard the rinds, if desired, from 1 pound of assorted cheeses. Cut cheeses into 1″ cubes.
• In a food processor, using a chopping blade, pulse any hard cheese until broken down. Blend cheeses with 3/4 stick of softened butter (use as much or as little as you like;  try adding a creamy cheese such as a little goat or cream cheese, ricotta or mascarpone in place of some or all of the butter) and three tablespoons dry white wine until very smooth, about a minute.
• Transfer to a small bowl.  Fromage fort can be served immediately when the consistency is soft; if a firmer consistency is desired, refrigerate, covered, for at least 2 hours.
• Serve with bread or crackers, as is or broil until soft and darkened in places.

Notes:

• It’s easy to make this with smaller amounts of cheese – just scale the recipe down and go by taste.
• You may wish to use very strong cheeses in smaller amounts.
• Try adding garlic or your favorite herbs.