Hi Tess

Yes, you can use any of the soup mixes to flavor these. I just taste and
season as I am inspired- you know what you like.

*laughs* I really should add that you need to have your cheeses at room
temperature and start with grated cheddar, swiss, edam (your main aged
cheese[s]) in your food processor (not the cream cheese or other soft cheese)
Pulse till softened and pastey, then add the creamier cheese to the processor,
scraping frequently You want the consistency to appear very soft at first
(but not soupy) because when you re-chill this it will harden up considerably.
(You can transfer the cheeses to a mixer before adding the bits for a fluffier
spread).

For cheese balls and rolls, use less liquid. To form, spoon the cheese mix
onto a square of plastic wrap and form into a ball or a roll, then chill till
hardened, Before serving, remove plastic and roll in any one of the following:
chopped/sliced nuts, veggie flakes, minced dried tomato, minced parlsey, those
canned dried onion ring things they use on top of green bean cassarole, minced
green onion, etc.

*cheers*

Barb Anne

(I know I'll think of something else to add but I think that's most of it
*laughs*)