Fort Fromage

1/2 to 3/4 lbs Beemster Vlaskaas, room temperature (more is better)
1/4 to 1/2 lbs red-rind Gouda (enough to get to 1 lbs with above)

1/2 cup dry white wine

3 tablespoons unsalted butter, softened

2 tablespoons fresh parsley leaves

1 clove garlic

Remove any rinds from hard cheeses and grate. Place cheese, wine, butter, herbs and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week.

Blend it until smooth. Remove from fridge 60-90 minutes before serving.