1 (8 oz.) pkg. cream cheese
6 oz. sharp cheddar cheese spread
6 oz. smoke flavored cheese spread
4 oz. crumbled Roquefort cheese
3 tbsp. milk or cream
1 tsp. grated onion
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder or grated garlic
2/3 c. finely chopped pecans or peanuts
1/3 c. finely chopped parsley

Combine cheese in large mixing bowl; cover and let warm to room temperature. Add milk, onion, Worcestershire sauce and garlic; beat slowly until well mixed. Line a small pint bowl with a sheet of plastic wrap allowing edges to hang 3 to 4 inches over rim of bowl. Press wrap against bowl. Spoon cheese mixture into bowl; gather edges of wrap up tightly over cheese and twist ends on top of cheese to make a ball. Tie ends securely; chill overnight or freeze. Before serving, thaw and roll ball in chopped nuts and parsley. Store in refrigerator until serving time. Place on serving tray and allow to come to room temperature. Serve with crackers. Yield: 2 1/2 cups. NOTE: Make 2 small logs; roll in 1 paprika and 1 in parsley.