3 mins read
Do you tend to collect dribs and drabs of cheese in your refrigerator? This is a great way to use it all up! I have suggestions for making it different every time. You can serve it as a spread for vegetables like cucumber rounds, a dip, a topping for vegetables – use your creativity!
This is based on a French cheese spread called Frommage Fort. If you look around you will see all kinds of recipes for this. Most of them have dry white wine in with the cheese, and the alcohol does help bring things together, but you can use water and it works.
Homemade Cheese Spread
Nutritional Information: The carbohydrates are negligible. Most cheeses have less than one gram of carb per ounce. The ones that have the most, about a gram per ounce, are the hard cheeses like Parmesan, and the part-skim cheeses, such as some mozzarellas.
Ingredients
Method
- The amount of butter and wine will depend upon the types of cheeses you use. The harder most of the cheeses are, the more butter and liquid you'll want to put in. But you will be able to tell this by looking, testing, and tasting as you go.
- Basically, you just cut the cheeses up into ½ to 1 inch pieces, or grate hard cheeses like Parmesan, and throw them in the food processor. Put the minimum amounts of the wine and butter in, and the garlic. Run the food processor for a minute or two, until everything is smooth. Add parsley, hot sauce, and any other seasonings you want. Taste.
- Now, adjust the flavorings and texture, adding more butter and liquid if it isn't smooth enough (it will firm up in the refrigerator as well). The flavors mellow out as time goes on, but if they seem too harsh, add a little sweetener, or a little more butter.
- Store in a covered container in the refrigerator. Serve at room temperature.
