A very strong, young goat’s milk cheese. This is a small white cylinder which is often a blend of left-over cheese mixed with any combination of salt, pepper, brandy and garlic, and then aged in a crockpot. It has the texture of cream cheese. In Provence it can be ripened with vinegar. Fromage fort is made by fermenting cheeses in any combination of liquids, such as whey, milk or vegetable broth. Later, marc or oil or some other wine or spirit may be added, and perhaps herbs and spices for seasoning.