Remove any rinds from hard cheeses. Grate hard cheeses and cut others into ½-inch cubes. Place cheese, wine, butter and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least one hour for a firmer consistency. This can be stored in the refrigerator for up to one week. Yield: About 2 cups.

*You may use any left over cheese such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty. I used 5-ounces extra sharp Cheddar, 5-ounces Swiss, 4-ounces Gruyère, and 2-ounces Parmesan.