Tangy Potted Cheese

4 oz Cheddar cheese

1/4 c Butter, softened

1 tb Port or sherry

4 Green onions, finely chopped

1/2 ts Caraway seeds

1 ts Coarsely ground mustard

1/4 ts Worcestershire sauce

1/4 c Walnuts, coarsely chopped

Crackers or melba toast Fresh parsley sprigs (opt) Finely grate cheese into a bowl. Add butter and mix well. Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined. Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days.