1 pound cheese, at room temperature (leftover ends, mixed types is fine)
1/4 C. dry white wine
3 T. unsalted butter, softened
2 T. 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.