2 (8 oz.) pkg. cream cheese, softened
1 1/2 lb. sharp Cheddar cheese, shredded
1 1/2 lb. Blue cheese or Roquefort cheese, crumbled
1 1/4 c. brandy, sherry or Port
1/2 tsp. red pepper
1 1/4 c. finely chopped nuts

Beat cream cheese until smooth. Beat in Cheddar cheese until blended. Add Blue cheese. Gradually add enough brandy to make a creamy spread. Add red pepper and stir in nuts. Pack in a crock or mold. Cover tightly with plastic wrap or foil. Chill until serving time.

This spread is best if aged 4 or 5 days. Let stand at room temperature 1/2 hour before serving.