Fromage fort is the ultimate way of using leftover cheese. Jacques Pepin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese and goat cheese together with his mother's leek broth, some white wine and crushed garlic. These ingredients marinated in a cold cellar for a week to a week-and-a-half (he liked it really strong). Now Pepin's wife, Gloria, makes a milder version in a food processor that takes only seconds. It is delicious with crackers or melted onto toasts. It also freezes well.
Slideshow: More Cheese Recipes