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Ingredients
- 1 pound assorted leftover cheeses, at room temperature
- 1/4 cup white wine
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons fresh herbs (such as thyme, flat-leaf parsley, tarragon or basil; optional)
- 1 clove garlic (optional)
Preparation
Step 1
Remove the rind, hard spots and any mold from the cheese. Cut the soft cheeses into ½-inch cubes, and grate any hard cheeses.
Combine the cheeses, wine, butter, optional herbs and garlic in a food processor and blend until very smooth and creamy, 3 to 5 minutes. Serve immediately or refrigerate for at least 1 hour or up to 5 days to allow the flavors to meld. Makes about 2½ cups.