Press 6 cups of mixture into an 8-inch round cakepan; freeze for 1 hour. Unmold onto a serving plate.
Fit decorating bag with basket-weave tip; spoon half of remaining spread into bag. Pipe basket-weave pattern around sides. Use remaining half of spread to pipe ruffle around top, using a star tip.
Form handle from florist wire; attach fresh herbs and flowers to handle with florist tape. Insert 2 water picks into top of cheese spread, and insert a wire end into each pick. Arrange herb sprigs around base of wire. Garnish base of basket, if desired. Serve with assorted crackers, breads, or vegetables.