1 (8 oz.) pkg. cream cheese
1/2 c. apple cider or apple juice
1/2 lb. Swiss cheese, shredded (2 c.)
1/2 lb. Cheddar cheese, shredded (2 c.)
1/2 c. (1 stick) butter, melted
Optional: Chopped walnuts, pecans or paprika

Beat cream cheese until smooth in a large bowl. Slowly beat in cider or apple juice, Swiss cheese, Cheddar cheese and melted butter; continue beating until fluffy. Pack into a buttered 3-cup bowl, mounding top. Chill overnight until very firm.

Several hours before serving, loosen cheese around edge with a knife; invert onto a cutting board or plate. You can shape cheese ball at this point. You can form an apple and dust with paprika and press a stem from a fresh apple in or you can dust the cheese ball with chopped walnuts or pecans.

For best flavor, let stand at room temperature at least 30 minutes before serving.

This spread keeps well and can be made as many as 2-3 days ahead. You can also mold it ahead of time and then wrap tightly and chill.