Molded Cheese Pineapple

Serves 50.

1 pound strong New York Cheddar cheese
1/2 pound Roquefort cheese
6 ounces cream cheese
1/2 pound imported Swiss cheese
1/2 pound California Monterey jack cheese
1/2 cup melted butter
Juice of 2 limes
1/2 cup dry sherry
5 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
1 teaspoon monosodium glutamate (optional)
1 teaspoon Beau Monde seasoning
Paprika

Grate or mash all cheeses and mix together in large bowl. Add melted butter, lime juice, sherry and seasonings except paprika. Work the mixture together with your hands and mold into a pineapple shape. Make a hole in the top big enough for the leafy top of a fresh pineapple to fit into. Roll the molded cheese in paprika until completely covered. With the end of a teaspoon, indent lines on surface to make it resemble a pineapple skin. Indentations should look like half moons.

Cut the green top off a fresh pineapple, leaving enough "stem" at the bottom to trim and fit into the hole at the top of the cheese mold.

Serve on a round platter, ringed by assorted crackers.