Cheddar-Nut Cheese Spread

Process half the Cheddar (1 1/2 cups), 1 chunk Neufchâtel and 1 tablespoon milk in a food processor until smooth. Scrape into a medium-size bowl. Repeat with remaining Cheddar, another chunk Neufchâtel, and remaining milk. In a small bowl, mix remaining 2 chunks Neufchâtel, the blue cheese, and walnuts until blended. Line four 6-ounce custard cups or crocks with plastic wrap, letting wrap hang over sides. Pack half the Cheddar mixture, evenly divided, into the cups. Top with blue-cheese mixture, then remaining Cheddar mixture. Cover with overhanging wrap. Refrigerate until firm, at least 4 hours or up to 2 weeks. To unmold, unwrap and turn out on serving plate; remove wrap. Garnish with parsley or pimiento. Refrigerator, 2 weeks. Serve with crackers.