Potted Cheese

This recipe for potted cheese is a great way of making otherwise unappealing bits of cheese into something tasty and delicious.

Makes about 1 cup

500g cheese odds and ends – any mixture seems to work – we had a little bit of Origin Earth Takenga Blue, a tired looking piece of Origin Earth Camembert, some Origin Earth Takenga Gold and an end piece of Origin Earth Smoked Sheep Chedder
2 cloves garlic, roughly chopped
¼ cup dry white wine
freshly ground black pepper, to taste

1              Cut cheese in small pieces and place in a food processor. Add garlic, wine and a good grind of black pepper. Pulse to combine – the mixture should be creamy but not too soft.

2              Pack into small pots, cover and refrigerate until ready to use. The mixture also freezes well.

Serving suggestions: Spread on fresh bread or crackers and serve as a snack. Spread on bread of your choice, place under a preheated grill and grill until cheese is melted and browned. Add to a platter.