Use a vegetable peeler or small paring knife to cut the thin white covering from chilled cheese. Place cheese in a mixing bowl; let stand at room temperature about 30 minutes or until softened. Beat with an electric mixer on medium speed for 1 minute. Add sherry or milk. Beat until light and smooth. Chop 2 tablespoons of the almonds; stir into cheese mixture.

Serve the spread immediately or cover and chill overnight or until serving time. If chilled, let the spread stand at room temperature for 30 minutes before serving. Sprinkle with remaining toasted almonds. Serve with fresh fruit. Makes about 1-1/4 cups (20, 1-tablespoon servings).