Fromage fort is a mixture of bits and pieces of various cheeses with some butter, white wine, and a garlic clove. You combine it in the food processor. The most unlikely combo can be delicious. Julia Child and Jacques Pepin both have recipes.

Your idea seriously works. I've also used leftover cheeses over casseroles (meat and/or veggie) and baked in the oven. Or, ingredients in omelets.

Usually ends up as awesome and unrepeatable macaroni cheese in our house :-)

I put them in omelets.

I make a "cheese crock" -- a midwestern name for your dish lisaam -- I use wine or brandy and bits of shredded cheese. Take out of fridge at least 1/2 hour before planning on serving.

I'm like @colleenoz -- that ends up being a super good mac n' cheese -- but using any short pasta like penne, orecchiette, etc In fact, the last three cheeses are usually in my base.

I do exactly what you said--make a white sauce to melt them in--but I add Marsala wine, black pepper, and sautéd onions. Great on radiatore or other textured pasta.

Yes, a cheese spread or cheese ball! Yum!

Home made pizza for me - or quiche?

I love the premade cornmeal pizza crusts from Whole Foods - w/ olives, arugula & fresh tomatoes.

I'd just get out some crackers (or not) and eat them. I love cheese.

Sharon, that sounds kind of like Elery's "pimento cheese"!

Here it would also be mac and cheese, because all the grandkids love it and they like it best when I "clean out the cheese drawer".

It might also make a good fondue or rarebit, although that's really pretty close to Nancy's original idea, or be a good cheese soup.

Annie