Select Page


1 lb(s) assorted cheese scraps (trimmed of rinds, peels and funky bits), such as Cheddar, Gouda, Parmesan, fontina, goat or Gorgonzola/Stilton/Roquefort

½ cup dry white wine

¼ cup cream cheese

4 Tbsp (1/2 stick) salted butter, at room temperature

Pinch kosher salt

Pinch freshly ground black pepper

1 clove garlic, minced

2 Tbsp minced fresh parsley, plus more for garnish


1. Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse.

2. Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week.