Fromage Fort

• 3 to 4 garlic cloves, peeled
• 1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold (see note)
• 1/2 cup dry white wine or vegetable broth or a mixture of both
• 1 teaspoon freshly ground black pepper
• Salt, if needed

1. Place the peeled garlic in the bowl of a food processor and process for a few seconds, until coarsely chopped.
2. Add the cheese, white wine (or broth), pepper, and salt (if needed) and process for 30 to 45 seconds, until the mixture is soft and creamy but not too smooth.
3. Place in a crock, cover with plastic wrap and refrigerate until ready to use.

garlic, of cheese, white wine, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/3072 (may not work)