Fort Fromage

1/2 pound assorted cheese scraps
1 clove garlic
1/4 cup dry white wine

Salt and freshly ground pepper, to taste
1 tablespoon mayonnaise (optional)

 

Place cheese parts into a food processor and pulse 6-7 times until finely ground. Add garlic and pulse again.  Then, with the processor running, stream in white wine until a nice, spreadable consistency is reached. If you have used cheese that is particularly dry (as in the case of feta), add a dollop of mayo for creaminess.  Place into a lidded container and refrigerate for at least two hours. It gets better when refrigerated overnight.

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