Fromage fort is a generic term for a mixture of cheese, alcohol and flavouring. It is above all a home-made product for which there is no single recipe.

Of rather repulsive appearance and smell for the uninitiated, this preparation is undoubtedly at the origin of the fougne, the strong cheese is known under various names in all the south-east of France, in particular in Burgundy and in the departments of the Drôme, Ain, Ardèche, Alpes-de-Haute-Provence, Alpes-Maritimes, Bouches-du-Rhône, Hautes-Alpes, Isère, Savoie, Var and Vaucluse, as well as Pas-de-Calais and Orne (Perche).

The composition of strong cheese varies according to the products present in the regions concerned, but invariably includes alcohol, which prevents microbial infection and enhances the flavour of the mixture.

There are two types of strong cheese: unfermented, where the product is consumed within a few days of production. Fermented, where an equivalent quantity of cheese is added after each puncture, so that the jar does not become empty.

The recipes differ according to the type of cheese available in the region (goat's cheese, cow's cheese, a mixture of cheeses (leftovers, unsold cheeses, manufacturing accidents), of unique or different origins), the types of alcohol used (cider, vinegar, local white wine, plum brandy, grape brandy, apple pomace, armagnac, absinthe), the addition or non-addition of various ingredients such as oil, garlic, onions, pepper, salt, parsley.

The ingredients are mixed and kneaded in a glazed stoneware pot or jar.

The addition of water in various forms (alcohol, broth, fresh cheese, milk) then causes a second fermentation of the cheese. After ageing for a while, the strong cheese takes the form of a pasty or granular cream, more or less smooth and fluid, of a yellowish, ivory, creamy, bluish or greyish colour, with a strong smell and a powerful taste.