CHEESE CROCK

4 cup cheddar cheese; shredded; softened
3 oz cream cheese; softened
2 tablespoon olive oil
1 teaspoon dry mustard
1 teaspoon garlic salt
2 teaspoons brandy

In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard, garlic salt, and brandy; beat until well blended. Pack into a container, cover, and refrigerate for a week before serving.

Makes about 3 cups
Source: Rita Taule