BRANDIED CHEESE SPREAD

8 ounces smoked Cheddar cheese, chilled
8 ounces Gruyere cheese, room temperature
1 small shallot
1 (8 oz.) package cream cheese, cut into 1-inch pieces
4 ounces blue cheese, crumbled
1/2 cup butter or margarine, softened
3 tablespoons brandy

Position 4 mm shredding disc in work bowl. Add Cheddar cheese. Process to shred. Add Gruyere cheese. Process to shred. Remove and set aside.

Exchange shredding disc for multipurpose blade in work bowl. With processor running, add shallot through the feed tube. Process until finely chopped, about 5 seconds.

Add shredded cheese and remaining ingredients. Process until smooth and blended, 15 to 20 seconds. Refrigerate several hours to blend flavors.

Bring to room temperature before serving with crostini or crackers, if desired.

TO MAKE AHEAD:
Spread may be made 2 days in advance and refrigerated.

Yield: 36 servings (2 tablespoons per serving).
Source: KitchenAid (Model KFP750) 12 cup food processor manual