Peppered Camembert

• 200 g firm camembert cheese, cubed, with rind removed
• 34 cup dry white wine
• 2 tablespoons butter, room temperature
• 12 teaspoon salt
• 14 cup cracked black pepper (making sure there are no large pieces of pepper)

1. Place cheese in a bowl with wine.
2. Cover and marinate overnight in the fridge.
3. Remove cheese from marinade and place in food processor with 1/2 T of the marinade.
4. (the recipe called for 1 T, but I would start with 1/2 T and work up to personal preference).
5. Add butter and process until smooth.
6. Check seasoning.
7. Place a 4" ring, or the wooden box the cheese came in, on a plate.
8. Line with plastic wrap.
9. Spoon in cheese mixture, smoothing the top.
10. Cover and refrigerate three to four hours.
11. Remove cheese from plastic wrap (it will remain soft and pliable) and coat with a light hand with the cracked pepper.
12. Serve with crackers.

camembert cheese, white wine, butter, salt, cracked black pepper

Taken from www.food.com/recipe/peppered-camembert-516040 (may not work)