- gather all your leftover cheese bits. ALL of them. got weird things with herbs? blues? soft, runny cheeses? some tillamook? it will all be delicious in this, i promise. if you think that sounds weird, it's because it does, but trust me. in the last batch i made, i put in feta, herbed goat cheese, aged gouda, smoked cheese, sharp cheddars, and some mystery "sheep" cheese that i'm not really sure was sheep. guess what? it rocked. cheeses you think would taste terrible together taste great in this.
- some wine, broth, water or milk/cream. i prefer to make mine with white wine, that's classic. not a sweet white either; a house white, a chardonnay, something dry and delicious. if you don't like wine, use some sort of brothy goodness to give it some more flavor. if you don't have broth, add some water, maybe mixed with some milk or cream. use what you have. have some nice sherry? that would be good too.
- garlic. one or two cloves, depending on how much you like garlic or how much cheese you have. today i used two cloves, and had a whole food processor full of cheese. remember: you won't be able to taste the garlic at first, and it will get stronger. so if you think you didn't add enough, wait a day, and taste it again.
- pepper. you can grind it, or you can sprinkle it out of the shaker, i'm not going to judge you.
- you may need some salt, but personally, i never use it, and haven't needed it. cheese is pretty salty.