Here is a wonderful throwback to the 1970’s. This cheese ball was my first introduction to the world of different kinds of cheeses. It would be a great appetizer for the upcoming holidays, serve with crackers, pretzels, or toasted pita chips.

Ingredients

• 1 8-ounce cream cheese block
• ¾ cup blue cheese, crumbled
• 1 cup sharp cheddar cheese, grated
• ¼ cup yellow or sweet onion, minced
• ½ cup chopped, toasted pecans
• 1 tablespoon Worcestershire sauce
• 1 bunch parsley, finely chopped

Process

1. Bring cream cheese, blue cheese, and cheddar cheese to room temperature.
2. Crumble the blue cheese and shred the cheddar cheese.
3. Put cheeses in a mixer and beat on medium speed until fluffy, scraping sides and bottom of bowl. Stir in chopped, toasted pecans.
4. Cover and chill in refrigerator for 8 hours or overnight.
5. Shape chilled cheese mixture into a large ball and roll in the chopped parsley. Keep chilled in refrigerator until ready to serve.