A transformative, French spread made from cheese scraps that might otherwise be thrown away or neglected—an especially useful recipe for the day after a party. If using blue cheese, do not let it exceed one-quarter of the total amount. Keep in mind that garlic (especially raw) or herbs will intensify the longer the spread sits, so use a light hand. Serve with crusty bread and crudités.

Pulse in a food processor until finely ground:

Add, as desired:

With the food processor running, gradually add enough:

for the cheese mixture to become spreadable, but not runny, in texture. If the spread gets too firm as it sits, return it to the food processor and add more wine. Serve right away or cover and store refrigerated for up to 1 week.