You may use any leftover cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert or St. Andre. Make sure that you use a combination that is not too salty.
Recipe courtesy of Alton Brown
Show: Good Eats
Total:
10 min
Active:
10 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1 pound left-over cheese*, at room temperature
  • 1/4 cup dry white wine
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley leaves
  • 1 small clove garlic

Directions

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

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