1 pound leftover cheese, an even mix of hard and soft varieties (such as Brie, cheddar, Swiss, blue, mozzarella, goat, or cream cheese)
1/2 cup dry white wine
1 teaspoon freshly ground black pepper
Kosher or sea salt, to taste (optional; many of the cheeses have salt in them)
In the bowl of a food processor, pulse garlic until coarsely chopped. Remove any wax or tough rind from cheeses and add cheeses to the food processor bowl along with wine, pepper, and salt, if desired. Process until the mixture is soft and creamy, but not too smooth. Transfer the mixture to a crock, cover with plastic wrap, and refrigerate or freeze until ready to use.
To serve, spread cheese generously on toasted bread or crackers. If desired, place under a broiler for a few minutes until cheese is melted. Serve hot as an hors d’oeuvre or as a garnish with a salad.
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