cheese spread

[wyndhy]

i know i’m prolly not the first person to ever do this, but i thought i'd share.

ya know how after a party you're always left with 20$ worth of cheese that sat out all evening and got dry and crusty and gross and you look at it feeling wasteful, pissed that you spent so much money on it? well, instead of feeding it to the sink pig, take all the leftovers...no matter what kinds...and throw 'em in your food processor. drizzle in milk or cream until you get it to the consistency of slightly lumpy cream cheese and viola! yummy goodness salvaged from icky leftovers.

[WildIrish]

OMG!!! I think you're prolly the first person to ever do this!


Cool idea! Thanks for sharing it with us. I'll definately remember it.

[wyndhy]

i told you i was a genius. :D

[Oldfart]

You left out the vital step, "Separate out the blue cheeses and consign them to the sink pig . ."

[WildIrish]

Or grind up the pig and mix it in, then tell everyone it's bacon flavored cheese spread. :D

[wyndhy]

not to worry of, when they made you they threw away the mold.

[jseal]

wyndhy,

Sounds like it would work. I'll give it a try next time. TY

[Lilith]

You left out the vital step, "Separate out the blue cheeses and consign them to the sink pig . ."

I resent you calling me "the sink pig"

:D:D:p

[wyndhy]

but tasting like bacon ain't so bad. :D

[Lilith]

yeah well the scallions just added insult to injury

[Booger]

Fromage Fort Recipe courtesy Alton Brown, 2004





You may use any left-over 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.


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

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.



sorry you weren't the first to think of this wyndhy.

[wyndhy]

:( fuck. :D
i lurv alton though so i guess i can deal :p

i love the wine addition and one of my cheeses left over was garlic herb borsen; without that, some garlic woulda been a nice addition. and no need to grate, gruyere and cheddar - both fairly hard - cut into small pieces worked out just fine.

[Loulabelle]

This is a great idea - I have a grater attachment on my food processor too which would save time too. I don't bother with it for just a bit of grated cheese, but if the processor's going to get mucky anyway, I may as well use it.

I will definitely be doing this next time I have a party - probably around my Birthday time...

[Oldfart]

Lil,

I was unaware you were a blue girl.

[Lilith]

See, we've been together for so long and I still hold some mystique ;)

[Oldfart]

Always, dear heart.