2 cups (8oz) shredded natural cheddar
1 cup pitted dates, chopped
1/2 cup butter softened
1 tablespoon brandy
1/2 cup toasted sliced almonds
In a 1-1/2 quart mixer bowl, combine all the ingredients except the almonds. Neat at medium speed, scraping bowl often, until well-blended. Shape mixture into a large ball. Roll in toasted almonds. Cover, refrigerate. Remove cheese ball from the refrigerator half an hour before serving. Serve with assorted crackers.