Instructions: Blend cottage, ricotta and cream cheeses with butter. Mix in garlic, shallots, parsley, chives, pepper, cayenne and salt, if desired. Divide cheese mixture into 4 small bowls or ramekins to serve or give as gifts, or use one of the following variations.

Pepper variation: To Basic Herbed Cheese add 1/2 to 1 teaspoon freshly cracked white and black pepper, and 1/4 teaspoon crushed red pepper flakes.

Serve with cold cuts and/or roast beef. Meat may be rolled around cheese.

Danish variation: To Basic Herbed Cheese add 3 tablespoons chopped fresh dill and 2 teaspoons chopped fresh chives. Serve on dark bread with cucumber slices, smoke salmon and fresh dill sprigs.

Italian variation: To Basic Herbed Cheese add 3 tablespoons chopped fresh basil, 1/4 to 1/2 teaspoon crushed red pepper flakes, 2 teaspoons chopped garlic or onion chives, and 2 tablespoons freshly grated parmesan cheese. Serve with crudites, in stuffed broiled mushroom caps or on garlic baguette croutons with roasted red bell pepper strips.

French variation: To Basic Herbed Cheese add 2 tablespoons chopped fresh thyme (part lemon thyme preferable) and 2 teaspoons chopped fresh chives. Serve with crudites or stuffed under skin of chicken breasts.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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