Preheat the oven to 320 degrees Fahrenheit.
Slice the garlic and add to a food processor with the cream cheese, grated cheddar, Roquefort, parmesan, thyme and rosemary.
Add the almond milk, season with a little black pepper and blend to a completely smooth paste.
Divide the blended cheese mixture evenly between two individual ramekins.
Transfer to the oven to bake for 15-18 minutes, until the top is bubbling and the centre is gooey, warm and just melted β you can test this with a spoon.
Serve immediately with veggie dippers, low carb bread or keto crackers.