100 g flavourful cheese, eg mature Gouda, Emmental, Edam or cheddar
60 - 80 ml light cream
(garlic clove, paprika powder, cayenne pepper, etc)

The cheese used should be firm, but not hard or dry. Over a bowl, grate the cheese extremely fine, preferably using an almond mill, etc.

Using a fork, mix in some cream. Use enough cream to produce a smooth, soft paste. If you like, add some garlic through a garlic press, or a pinch of paprika powder or cayenne pepper, or some other seasoning of your choice to bring some extra flavour to the spread.

Serve the spread with crackers and biscuits, for example as a part of cheese platter, or use it as a filling between salted or cheese crackers, to sandwich them together.

Recipe source: "Juustotahna", an unknown Finnish magazine, 1980s.