1. Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing. 2. Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful). 3. Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess. 4. Turn onto a sheet of plastic wrap; roll into a log and chill. 5. When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread. 6. At this point, either chill or freeze. 7. Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
