Instructions:

In a medium mixing bowl, cover raisins and currants with warm water; let soak 30 to 40 minutes to plump.  Drain well, then chop (I use a food processor).  Meanwhile, let all cheeses come to room temperature.  In a medium mixing bowl, combine cream cheese, cheddar cheese, blue cheese, brown mustard, chives and garlic; mix well.  Stir in chopped raisins and currants; mix well.  Serve in a bowl at room temperature as a spread.  Or, refrigerate, covered, one hour and then shape into a ball and roll in chopped pecans; serve as a cheese ball.