Ingredients:

  • 16 oz (2 blocks) Full-Fat Cream Cheese, softened completely
  • 4 oz Sharp Cheddar Cheese, finely shredded
  • 2 oz Soft Goat Cheese (Chevre), slightly softened
  • 1 Tbsp Unsalted Butter, softened
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Fresh Chives, finely minced
  • 1 Tbsp Flat-leaf Fresh Parsley, finely minced
  • 1 tsp Orange Zest
  • 1/2 tsp Garlic Powder
  • Sea Salt and Black Pepper, to taste
  • 5 cups Pecans, toasted and roughly chopped
  • 1/2 cup Dried Cranberries, chopped
  • 1 Tbsp Fresh Parsley, finely minced (for coating)

Instructions:

  1. Ensure the cream cheese, goat cheese, and butter are completely at room temperature. Combine these cheeses and butter in a mixing bowl. Beat on medium speed until smooth and fully incorporated, scraping down the sides often.
  2. Stop the mixer and add the shredded Cheddar, Worcestershire sauce, chives, parsley, orange zest, garlic powder, salt, and pepper. Mix gently on low speed until the ingredients are just combined. Use a spatula to ensure all elements are evenly distributed.
  3. Scrape the entire cheese mixture onto a large sheet of plastic wrap. Gather the edges of the plastic wrap and shape the mixture into a round, tight ball approximately 4-5 inches in diameter.
  4. Place the wrapped cheese ball in the refrigerator for a minimum of 2 hours. The ball must be very firm before coating.
  5. Lightly toast the pecans (if not already done) in a dry pan until fragrant. Let them cool completely, then roughly chop. In a shallow dish or plate, combine the toasted pecans, chopped dried cranberries, and 1 Tbsp of minced fresh parsley. Mix well.
  6. Remove the firm cheese ball from the plastic wrap. Gently place the ball into the coating mixture and use your hands and the plate to roll and press the coating firmly onto all sides of the cheese ball until it is completely and evenly covered.
  7. If the ball has softened significantly during the coating process, wrap it lightly in fresh plastic wrap and return it to the fridge for 30 minutes. Transfer the finished cheese ball to a serving platter, surround with crackers, and serve immediately, or keep chilled until 15 minutes before guests arrive.