3/4 lb. sharp cheddar, shredded
8 oz. cream cheese, softened
2 tbsp. milk
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
3/4 c. calendula petals, chopped
Nasturtium leaves
Crackers

Wash flowers thoroughly. Pull petals off and swish. Strain and pat dry. In mixing bowl beat all ingredients except petals and leaves. Mix well, add more milk if mixture is too stiff to beat with spoon. Stir in 1/2 cup calendula petals. Put mixture on sheet of wax paper. Shape into log about 11 x 2 1/2 inches diameter. Roll up in wax paper. Refrigerate overnight. Just before serving, unwrap log and roll in rest of petals. Arrange on platter lined with nasturtuim leaves. Garnish with whole calendulas. May use geranium leaves.