ONLINE EXTRA — SAY CHEESE: Very Berry Cheese Torta . . . Mediterranean Cheese Appetizer . . . Festive Cheese Trio, etc.

Very Berry Cheese Torta

8 ounces cream cheese

1 cup mixed blackberries and raspberries

¼ cup Chambord liqueur

8 ounces mascarpone cheese

¼ cup Frangelico liqueur

Chocolate curls and crushed caramelized pecans (optional)

To make cream cheese base, combine cream cheese with berries and Chambord in blender. Blend on low until well mixed. Set aside.

To make the mascarpone layer, combine mascarpone cheese and Frangelico in a stainless steel bowl and mix with electric mixer until combined.

To assemble: Spoon cream cheese mix into bottom of small glass bowl. Add mascarpone mix. Place in freezer for about 4 hours or until stiff.

Serve in bowl or remove to serving plate. Garnish with chocolate curls and crushed caramelized pecans if desired. Makes about 2 pounds or serves about 14 as appetizer. Serve with toast points or French baguettes.

Mediterranean Cheese Appetizer

8 ounces fromage blanc (see note)

1 tablespoon drained and finely chopped capers

2 tablespoons finely minced red onion

½ cup pitted and finely chopped kalamata olives

1 tablespoon minced chives

1 teaspoon chopped parsley

¼ cup extra-virgin olive oil

Salt and pepper to taste

In small stainless steel bowl, combine all ingredients but salt and pepper with spoon. Check for seasonings and add salt and pepper if needed. Cover with plastic wrap and refrigerate overnight so flavors are absorbed. Consistency of this mixture will be thin.

Transfer to crock and serve with small squares of toast or French bread slices.

Yield: Serves 6 to 8 as appetizer.

Note: Drain off any excess liquid from cheese. Fromage blanc, a fat-free cheese similar in consistency of a thick sour cream, is available at some food stores.

Festive Cheese Trio

1 8-ounce package cream cheese, room temperature

1 3-ounce package cream cheese, room temperature

1 6-ounce package chevre (goat) cheese

1½ tablespoons freshly chopped chives

2 tablespoons finely chopped yellow bell pepper

2 tablespoons finely chopped walnuts, toasted

2 tablespoons chopped pitted kalamata or Spanish olives

2 tablespoons freshly grated Parmesan cheese

1 2-ounce jar diced pimientos, drained

Crackers or cocktail bread (optional)

Line three 6-ounce custard cups or molds with plastic wrap. Beat cream cheese and chevre cheese with electric mixer on medium speed until smooth. Divide mixture into three equal portions of about 2/3 cup each.

Stir chives into one portion of cheese mixture. Spoon half the mixture evenly into lined cup. Sprinkle with bell pepper. Top with remaining chives mixture. Cover and refrigerate at least 24 hours but no longer than 3 days.

Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture. Cover and refrigerate at least 24 hours but no longer than 3 days.

Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half the mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate 24 hours to 3 days.

To serve: Turn cups upside down onto plate; carefully remove cups and plastic wrap from cheese mixture. Serve with crackers.

Yield: Serves 16 as an appetizer.

Wisconsin Cheese Ball

1 8-ounce package cream cheese, room temperature

2 cups (8 ounces) crumbled blue cheese

1/3 cup plus ¼ cup flaked coconut (divided)

1 teaspoon finely grated onion

1 teaspoon Worcestershire sauce

¼ cup chopped pecans

¼ cup finely chopped parsley

Combine cream cheese and blue cheese. Cream well. Blend in 1/3 cup coconut, onion and Worcestershire sauce. Cover and chill at least 6 hours or until ready to use.

Shortly before serving time, combine remaining coconut with pecans and parsley and set on a sheet of waxed paper. Form cheese mixture into ball and roll in pecan mixture until completely covered. Place on platter; surround with crackers.

Yield: Serves 12 as appetizer.

Cheese with Cumin and Mint

1 log (about 11 ounces) goat cheese

2 tablespoons cumin seeds

Freshly ground pepper

3 tablespoons extra-virgin olive oil

¼ cup minced fresh mint leaves plus mint sprigs for garnish

Place cheese on plate. Sprinkle it with cumin seeds and generous grindings of pepper. Roll log to press seeds into cheese. (If making ahead, cover with plastic wrap and refrigerate up to 2 hours).

Transfer cheese to serving plate; drizzle with oil, and sprinkle it with minced mint. Surround cheese with crackers and garnish plate with mint springs.

Yield: Serves 8 as an appetizer.

Nippy Cheese Ball

½ pound Roquefort cheese, room temperature

½ pound sharp processed cheese spread, room temperature

1 8-ounce package cream cheese, room temperature

6 tablespoons (¾ stick) butter, room temperature

Cream or milk (optional)

½ teaspoon Worcestershire sauce

½ teaspoon hot pepper sauce

2 tablespoons brandy

½ cup chopped pecans

In large bowl, mash cheeses and butter together, then beat very hard with spoon or in food processor until fluffy. (Mixture will be very smooth if mixed in food processor.) If mixture is too stiff, beat in a little cream or milk to soften it. Beat in Worcestershire sauce, hot pepper sauce and brandy. Shape into ball and roll in pecans (see note). Chill several hours. Let come to room temperature before serving. Serve with crisp crackers.

Yield: Makes 1 large cheese ball.

Note: If mixture is too warm and sticky, refrigerate a couple of hours. For easy molding, line small bowl with plastic wrap. Place cheese mixture in plastic, tapping bowl on counter to settle cheese; level off top. Cover and chill, then invert bowl to unmold onto serving plate and coat with pecans.

Smokey Cheese Ball

2 cups shredded smoked Gouda or smoked cheddar

2 8-ounce packages cream cheese

½ cup (1 stick) butter

2 or 3 teaspoons milk

2 tablespoons A-1 steak sauce

Crushed walnuts to coat cheese ball

Let ingredients sit until room temperature. Blend all ingredients together but walnuts. Refrigerate until firm. Form ball with mixture. Roll in crushed walnuts. Return to refrigerator. Serve at room temperature with Ritz crackers.

Yield: Serves 8 to 10 as an appetizer.

Snowman Cheese Ball

4 8-ounce packages cream cheese, room temperature

4 cups shredded cheddar cheese (16 ounces)

2 teaspoons minced fresh basil

1 tablespoon grated onion

¼ teaspoon yellow mustard

2 drops red pepper sauce

1 4-ounce container whipped cream cheese, room temperature

Decorations (raisins, red bell pepper, carrots, pretzel sticks, black olives)

Assorted crackers

In bowl, thoroughly mix cream cheese with cheddar. Remove one-third of mixture and wrap in plastic wrap. Wrap remaining portion of cheese. Refrigerate both pieces overnight.

Next day, mix basil into small portion of cheese and form into ball. Mix onion, mustard and pepper sauce into larger ball.

Set smaller ball on top of larger ball and press together firmly. Freeze about 15 minutes. Remove from freezer and frost with whipped cream cheese.

Decorate snowman’s body with raisins, julienned red bell pepper, shredded carrot and pretzels, as desired. Create a hat out of sliced black olives and more cream cheese.

Freeze 10 minutes, then serve with crackers immediately or refrigerate until ready to eat.

Yield: Serves about 12 as an appetizer.

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