Do you tend to collect dribs and drabs of cheese in your refrigerator? This is a great way to use it all up! I have suggestions for making it different every time. You can serve it as a spread for vegetables like cucumber rounds, a dip, a topping for vegetables - use your creativity!
This is based on a French cheese spread called Frommage Fort. If you look around you will see all kinds of recipes for this. Most of them have dry white wine in with the cheese, and the alcohol does help bring things together, but you can use water and it works.
INGREDIENTS:
*About a pound of cheese, any kinds you want, with rinds removed, at room temperature
* ¼ to ½ cup dry white wine, room temperature
* 2 to 4 Tablespoons butter, room temperature
* 1 or 2 cloves garlic
* ¼ cup chopped parsley
* A few drops of hot sauce
* Other seasonings and flavorings (ideas below)
PREPARATION:
The amount of butter and wine will depend upon the types of cheeses you use. The harder most of the cheeses are, the more butter and liquid you'll want to put in. But you will be able to tell this by looking, testing, and tasting as you go.
Basically, you just cut the cheeses up into ½ to 1 inch pieces, or grate hard cheeses like Parmesan, and throw them in the food processor.
Put the minimum amounts of the wine and butter in, and the garlic. Run the food processor for a minute or two, until everything is smooth. Add parsley, hot sauce, and any other seasonings you want. Taste. Now, adjust the flavorings and texture, adding more butter and liquid if it isn't smooth enough (it will firm up in the refrigeratro as well). The flavors mellow out as time goes on, but if they seem too harsh, add a little sweetener, or a little more butter.
Store in a covered container in the refrigerator. Serve at room temperature.
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