Ingredients
1 pound leftover cheeses, such as Gorgonzola dolce, Brie, Gruyere, and goat cheese, room temperature
1/2 cup dry white wine
2 cloves garlic, roughly chopped
Coarse salt and freshly ground pepper
Preparation
Trim any hard, moldy, or unwanted rinds from cheeses. Grate hard cheeses, and cut soft ones into small pieces. Combine cheeses with wine and garlic in a food processor and process until smooth and creamy. Season to taste with salt and pepper; serve immediately or store in refrigerator up to 3 days. Let come to room temperature before serving.
