Recipe: Jumble Cheese (cheese spread using leftover cheeses, food processor)

JUMBLE CHEESE

"This simple and distinctive recipe, born of wartime thrift and ecology, came to us via an interview with master chef Jacques Pepin. Here you use those typically disdained ends and bits of leftover cheeses. Worked into a blend of crushed garlic, black pepper, and, of course, having a French heritage, a little wine, the cheese becomes an astonishingly fine spread.

Stored in the fridge for as long as it lasts, it ripens as the days go by."

10 minutes prep time
Keeps refrigerated several weeks

2 garlic cloves
1/2 pound mixed cheeses, rinds removed and cut into (1 1/2 to 2-inch) chunks*
1/4 to 1/2 cup dry wine**
Freshly ground black pepper

With the food processor running, drop in the garlic to mince. After a few seconds, turn off the machine and scrape down the sides of the bowl. Then add the cheeses, wine, and pepper to taste. Process for 30 seconds, or until the mixture is creamy, but not too soft.

Pack the spread into small jars or crocks, cover, and refrigerate. Bring to room temperature before serving.

*Nearly any cheese combination flies in Jumble Cheese, but for starters, think about balancing the sharp, pungent, and deliciously funky with the mild, creamy, and fresh.

**Remember, this is a recipe of remainders, so a few spoonfuls of brandy, port, or other flavorful alcohol could easily stand in for the wine or be added with it.

Makes about 1 cup
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Splendid Table's How to Eat Weekends: New recipes, stories & opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift