I read about this concept -- not really a recipe -- on the eGullet food blog and thought it was an absolutely wonderful idea to keep all the tiny little tag ends of cheese that accumulate in the cheese drawer of my refrigerator from going to waste. Once made, it keeps for a good while, and always has people asking about your recipe for the cheese dip, which you can never give them, because it always tastes different depending on what kinds of odds and ends of cheese you have on hand. —Kayb
assorted kinds of cheese, crumbled or cut in small dice
1/4 to 1/2 cups
white wine or cooking sherry
spicy brown mustard or your favorite prepared mustard
In This Recipe
Combine cheeses, mustard and 1/4 cup of sherry in a food processor and process until homogenous. Depending on your proportion of hard cheese to soft cheese, you may need more sherry.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!