Prep 15 mins
Cook 2 hrs
inspired by jacques pepin's recipe. cooking time is chilling time. (blogged at http://www.meatandtomatoes.com/2010/04/cheese-glorious-cheese.html)
- 1 lb cheese (can be a mixture of any kinds (brie, blue, swiss, goat, cow, sheep, etc.)
- 1 teaspoon garlic (to taste, grated or minced)
- 1⁄4-1⁄2 cup white wine (amount will vary based on how much cheese used)
- 1⁄4 teaspoon salt (to taste, based on saltiness of cheese)
- 1⁄4 teaspoon pepper
- chop cheese into small pieces, removing any rind, and add to food processor. if using harder cheeses, like parmigiano, it's easier to grate before blending.
- add white wine gradually; it's easy to add more to reach desired consistency, but difficult if you put too much in to start.
- add pepper and salt, if necessary. the cheese may be salty enough without this addition, so use your own judgement.
- blend until smooth and creamy. add more wine as necessary until the consistency is to your liking.
- chill until slightly firm.
- eat with bread or crackers or what have you while listening to the labyrinth soundtrack (that last part is just a serving suggestion). can also be eaten straight out of the food processor, but it is better after a bit of fridge time. m. pepin also suggests putting it on bread and broiling it, which is deliciously tasty as well.