|Sharp cheddar cheese||1 Pound|
|Cream cheese||3 Ounce (1 Package)|
|Olive oil/Salad oil||1 1⁄2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Garlic salt||1 Teaspoon|
Use shredding disc to shred Cheddar cheese; set cheese aside.
Change to metal blade.
Cut cream cheese in chunks and process until smooth.
Add shredded cheese, oil, mustard, garlic salt, and brandy and process until well blended.
Pack into a container, cover, and refrigerate for about a week before using for the first time.