By maintaining the proportions of hard and soft cheeses, you can create your own combinations. This is my favorite cheese ball.

Ingredients

-200 grams of yellow Cheddar cheese, cut into cubes
-60 grams of Parmesan or Grana Padano cheese
-250 grams of cream cheese (Philadelphia, Almette)
-2 teaspoons sweet paprika (or better yet, smoked paprika)
-1 teaspoon Worcestershire sauce (optional)
-1 teaspoon granulated garlic
-Salt to taste
-100 grams pecans or walnuts
-Crackers

Cooking time: 10 minutes

1) Remove the cheeses from the refrigerator 1 hour before preparing the balls so that they reach room temperature. This will improve the texture.

2) Place the hard cheeses in a blender and grind to a fine crumb consistency.

Add the other ingredients, except for the crackers, and beat until smooth.

3) Cover a deep bowl with plastic wrap and place the cheese mixture in it. Smooth the surface and press down firmly.

Cover with plastic wrap and refrigerate for at least 2 hours (up to 2 days in the refrigerator).

4) Remove the mixture from the refrigerator, remove the plastic wrap, place it face down on a serving plate, and carefully turn the cheese ball out onto the plate. Remove the plastic wrap and decorate the surface with nuts.

Serve with crackers.
Enjoy!