1 lb. very sharp cheddar cheese
2 cloves garlic, (put through press)
1/2 tsp. garlic powder may be
1 c. Brazil nuts or pecans
Put cheese through meat grinder. Mix with garlic and enough Sherry to form a stiff paste. Put nuts through grinder. Form cheese into a ball and roll in ground nuts. Chill to set shape but take from refrigerator an hour or so before serving as cheese is best at room temperature.
Carol Ann Eggers - Front Royal, VA