Fromage Fort
Recipe courtesy Alton Brown, 2004 
Show:  Good Eats 
Episode:  Say Cheese!  

You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty.

1 pound left-over cheese, at room temperature 
1/4 cup dry white wine 
3 tablespoons unsalted butter, softened 
2 tablespoons fresh parsley leaves 
1 small clove garlic

Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.