Fromage Fort from Alton Brown



1 lb left-over cheese (whatever you have in your fridge...cheddar,

swiss, Parmesan, Provolone, Fontine, Brie,etc.)

1/4 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 small garlic clove



Remove any rinds from hard cheese. Grate hard cheeses and cut others

into 1/2" cubes. Place cheeses, wine, butter, garlic, anf parsley in

food processor and blend until smooth, approximately 2 minutes.

Serve immediately, or refrigerate for at least 1 hour for a firmer

consistency. Store in fridge for up to one week.