This is a easy recipe to use up the extra cheese you have sitting in your refrigerator. Leave it to the French to take the odds and ends of cheeses and mix them to make a creamy spread. I love that this recipe never tastes the same way twice. Depending on the cheeses you have, sometimes it is tangy and sometimes it is spicy. You could easily adapt this for American Cheeses as well. I am using French cheese because that is my leftovers from my French Cheeseboard.
Most of you who know me, know that I am a big Julia Childs fan. I got the recipe idea from her good friend Jacques Pepin. He talks about it on Food and Wine. Like I said, you could use just about any of the leftover cheeses in your refrigerator. Just a word of warning though, if you use the blue cheese do so sparingly. It will overpower if you use to much.
Oh and one more thing, for the love of Pete, DO NOT USE VELVEETA!
4 cups assorted cheeses
(I used French cheeses a combination of Hard cheese, blue Cheese , goat cheese and some leftover brie)
1-2 cloves garlic
1/4 cup white wine I used Vovray
1/4 teaspoon black pepper
2 tablespoons leftover herbs of your choice such as thyme, parsley and chives.
Remove the rind from the hard cheeses if you use any. Put all the cheeses in the food processor and pulse briefly. Add the garlic herbs and wine blend again for about 2 minutes or it is the consistency that you like. You can store this in the refrigerator for about a week.
A word of warning: If using blue cheese use only a little, it can overpower the spread if too much is added.
Peace be with you,
I have linked up this Thursday to