Gorgonzola Logs

Beat Gorgonzola and butter until light and fluffy in a large bowl with an electric mixer. Stir in cheddar, brandy and Worcestershire.

Divide mixture in half. Turn each half onto waxed paper and roll, shaping into a long 1-inch in diameter. Twist ends of waxed paper closed. Refrigerate several hours until firm.

Combine nuts and parsley. Roll cheese logs in mixture, pressing firmly. Roll up in waxed paper; refrigerate. Soften slightly before serving.

Makes 2 logs. Can be frozen. Can also shape into a ball.