6 c. shredded Cheddar cheese (1 1/2 lb.)
1 (3 oz.) pkg. cream cheese
4 tbsp. soft butter
3/4 c. ale (or beer)
1 tbsp. dry mustard
1/4 tbsp. crushed red pepper
1/2 c. finely chopped nuts
1/2 c. chopped parsley

Beat Cheddar and cream cheese, butter in large bowl with electric mixer until smooth. Slowly beat in beer, mustard and red pepper, nuts. If mixture is very soft, refrigerate until firm enough to hold its shape. Divide mixture into half and shape into logs on waxed paper. Then on the waxed paper, roll gently into more nuts mixed with parsley. Serve on board or plate. Refrigerate. Keeps several weeks and can be frozen. Makes 2 logs.