INGREDIENTS:

You will need 3 separate bowls for this dish.
Bowl 1:
· 100g butter, softened
· 230g tub Lancewood Spring Onion & Chives Cream Cheese
· 30ml chopped parsley
· 25ml brandy, optional
· Salt and freshly ground black pepper
Bowl 2:
· 150g butter
· 5ml paprika
Bowl 3:
· 2 cloves garlic, crushed
· 150g Lancewood Cheddar Cheese, grated
· 60ml Lancewood Creamed Cottage Cheese
· 300-400g Lancewood Gouda Cheese cut into thin slices

METHOD:

Combine ingredients of each bowl and mix well, preferably in a food processor. Line a small loaf tin with greaseproof paper. Line the base of the tin with Edam slices, overlapping them to ensure base is covered.
Spoon mixture of bowl 1 over Edam slices, smooth layer with a palette knife to ensure it is level and mixture is evenly distributed to all corners. Place another layer of Edam slices over layer 1. Follow this procedure with bowl 2 and 3 respectively. Finish with a layer of Edam slices on top. Cover with cling wrap and refrigerate for at least 3 hours or overnight. To serve, invert tin over a wooden board or large flat plate, remove greaseproof paper and garnish with chopped parsley. Serve sliced with fresh breads.

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