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Fromage Fort (aka Strong Cheese)

1 pound of left-over cheese cut into 1/2 inch pieces and brought to room temperature (any combination of firm cheese)

3 ounces butter, also cut into 1/2 pieces and at room temperature

2 garlic cloves, peeled & left whole

1/3 cup dry white wine

Place the cheese, butter and garlic into the bowl of a food processor.

Pulse repeatedly to finely chop the cheese.

Slowly drizzle the wine through the feed tube to combine. Do not over mix.

Serve with crackers.

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