Instructions: A pound of sharp, aged cheddar cheese, should be grated, and to it add 1 small package of cream cheese and enough good olive oil to make a think paste. Whirl in blender. If you have no blender, pound away at it in a wooden bowl until it is of a velvety spreading consistency. This takes a little work. Hope you all have a blender. Now add 1 teaspoon of dry mustard, a few caraway seeds (optional) and 2 jiggers of of brandy, or wine or both. This is where your own talents come into play. Brandy and kirsch are a fine combination, or bourbon and port, or just Madeira.

The fun from now on is that whenever you have a piece of cheese left around you grate it into the crock. The last drops left in wine or liquor bottle meet a similar end. Some of the old cheese should always be saved to act as the mother when you renew the crock. A variety of cheese may be used.

Roquefort is good, but use it sparingly. Keep the cheese spread in refrigerator in a covered stoneware crock with a few hefty spreading knives.

"This is really a wonderful spread and its always nice to have on hand for unexpected guests." Dorothys note: A collection of recipes tested in the kitchen of Jo Parodi in a cookbook created with love for her family and friends. A colleague has allowed me to borrow his mothers present to him,

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