I've been making this for more than a year - made it probably about five or six times. It's great. Sometimes I'll buy a new cheese and find that I don't like it and will throw it into the processor with some other cheese. All of a sudden, I like the cheese <LOL>
Sounds nice..kind of like a quick potted cheese. Slightly off topic, anybody else actually using cheese rinds around here? I'm big into saving my parm. rinds and poaching them in cream. Makes for a great sauce starter.
I'll sometimes save the Reggiano rinds and use 'em to add extra flavor to minestrone and vegetable soup. I also like to pop a piece of rind into my mouth and suck on it for a while, letting the cheese slowly dissolve. Sometimes, if we have a large enough piece of rind, we'll cut out the stamped letters and make 'em into squares and play Italian Cheese Scrabble with them.:lol: