Base Recipe: 1/2 cup (1 stick) unsalted butter, softened 3 packages cream cheese (8 ounces each) 2 tablespoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 5 dashes hot sauce (such as Tabasco) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground white pepper Cheddar And Cranberry: 8 ounces sharp orange cheddar cheese, finely shredded 2 tablespoons store-bought chutney 3/4 cup dried cranberries, finely chopped Water crackers, for serving Roquefort And Walnut: 6 ounces Roquefort cheese 1 shallot, minced (about 1 tablespoon) 2 teaspoons brandy (optional) 1 cup toasted walnuts, coarsely chopped Vegetable chips (such as Terra Chips Sweets & Beets), for serving Goat Cheese And Scallions: 8 ounces goat cheese 2 tablespoons finely chopped scallions 1/3 cup fresh curly-leaf parsley, finely chopped 1 English cucumber, cut into 1/8-inch-thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.