Fromage fort is an old French creation born of frugality, a means of using up all the odd–and old–bits of cheese that have accumulated in the pantry. It can be made from any mix of hard, semisoft, and soft cheeses, and all mixes seem to work, so long as they’re not too salty. You trim them of their rinds and any moldy spots, and combine them in a food processor with a clove or two of garlic and enough white wine (or cream, or vegetable stock) to make a rough paste, perfect for spreading on bread or toast. It’ll keep about a week in the fridge.
Several recommend Alton Brown’s recipe.