Recipe courtesy of Alton Brown

Fromage Fort

Name: Fromage Fort
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups
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

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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.

Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2 cups

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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.