My first job after college was in Washington DC where I would frequently drop by Whole Foods to peruse the aisles and, if I was lucky, snack on some samples. It was on one of these trips I found a container by the cheese counter filled with a selection of wrapped cheeses that were much smaller than the others on offer. Because they seemed like the extra bits leftover from the more choice wedges, my friend and I dubbed these mini cheddars and blues “remnant cheese”. A selection of this remnant cheese was a staple of my early post-college entertaining. <br /> <br />Over the years, I’ve found this gougere recipe is the perfect way to use all the remnant cheese you may have lingering around--or bought specially for the occasion. The recipe is based on David Lebovitz’s gougeres.

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