Prep 10 mins
Cook 0 mins
This is a great way to use leftover bits of cheese. Use about 3-4 kinds of any variety (e.g. Cheddar, Parmesan, Provolone, Fontina, Brie, about anything), but use a combination that is not too salty. I was a little leary of how all the flavors would come together, but I loved it. I used mostly brie and manchego, with some cheddar and a small amount of feta. I started with the recommended amount of wine, but ended up adding more as the processor was running as mine was very thick and I wanted a consistency that was a bit thinner. This is a fun recipe, very adaptable, so just improvise to suit your own taste. Adapted from Alton Brown.
- 1 lb cheese, at room temperature
- 1⁄4 cup dry white wine (or more, I used a dry vermouth)
- 3 tablespoons unsalted butter, softened
- 2 tablespoons fresh parsley leaves
- 1 small garlic clove (I used more)
- Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes).
- Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
- Serve immediately or refrigerate for an hour or two for a firmer consistency.
- Can be stored in the refrigerator for up to 1 week.
I used feta with wild onions and teleme (both imported from Turkey) and some gouda. I ended up using about 1/2 cup wine and I increased the garlic to 3 grated cloves. Very good! Try it instead of garlic butter. Slather it on some good bread and toast it up next time you make spaghetti! Thank you for sharing your recipe, GaylaJ.
I use this whenever the cheese drawer gets too full of little bits and pieces! It looks so upscale when served to guests, they'll never know it's actually leftovers. LOL! One note of caution, if you use a really strong flavored cheese, make sure you have enough mild ones to balance the flovor, or you may find it too sharp.
I used asiago, provolone, mozzarella and manchego cheeses and about twice as much garlic. These blended to form a wonderful tasting spread. This recipe will be used often with those little bits of cheese that I never quite know what to do with.