Fromage Fort ( Strong Cheese) - cooking recipe

Ingredients

1 lb cheese, at room temperature
1/4 cup dry white wine (or more, I used a dry vermouth)
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small garlic clove (I used more)

Preparation

Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes).
Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
Serve immediately or refrigerate for an hour or two for a firmer consistency.
Can be stored in the refrigerator for up to 1 week.