Jumble Cheese

This simple and distinctive recipe, born of wartime thrift and economy, came to us via an interview with master chef Jacques Pepin. Here you save those typically disdained ends and bits of leftover cheeses. Worked into a blend of crushed garlic and black pepper and, having a French heritage, a little wine, the cheese becomes an astonishing fine spread.

Stored in the fridge for as long as it lasts, it ripens as the days go by. 

Cook to Cook: Remember, this is a recipe of remainders, so a few spoonfuls of brandy,  port, or other flavorful alcohol could easily stand in for the wine, or be added with it. Nearly any cheese combination flies in Jumble Cheese, but for starters think about balancing the sharp, pungent and deliciously funky with the mild, creamy and fresh.

Wine: Some foods demand a specific wine, but this will work well with almost anything, white or red, but preferably dry. 

• 2 garlic cloves

• 1/2 pound mixed cheeses, rinds removed and cut into 1-1/2- to 2-inch chunks

• 1/4 to 1/2 cup dry wine

• Freshly ground black pepper to taste 

1. Turn on the food processor and drop in the garlic to mince. After a few seconds, turn off the machine and scrape down the sides of the bowl. Then add the cheeses, wine and black pepper. Process for 30 seconds until the mixture is creamy, but not too soft.  

2. Pack the spread into small jars or crocks, cover and refrigerate. Bring to room temperature before serving.