Grate any of the hard cheeses (or all for easy blending). Weigh out 1 pound of your leftover cheeses.  (I think the addition of brie, camembert, blue or goat cheese is gives a little tang to the spread.)

Put the cheeses into the bowl of a food processor along with the garlic, wine (I used 1/4 cup + 2 Tbsp.), parsley, butter and process until smooth. Add a few grinds of black pepper and pulse once.

Spoon into bowl and serve with your favorite crackers or breads.

*Note-- I've read that this can be covered and frozen.  I ended up making two batches because I had so much cheese left over. I wrapped one crock and froze and will let you know in an update when I use the cheese and how the consistency was after having been frozen.