1 lb. Roquefort or Blue cheese
1 lb. cream cheese
1/2 lb. sharp cheddar cheese
3 tsp. Worcestershire sauce
1 sm. onion, grated
2 sm. cloves garlic, chopped fine
1 c. pecans, chopped
1 c. chopped fresh parsley

Grate all cheeses and have at room temperature. (I use a food processor.) With mixer blend cheeses, grated onion, garlic, and Worcestershire. Add 1/2 of fresh parsley and 1/2 of nuts. Shape into balls or logs and roll in remaining nuts and parsley.

Will serve 24 with crackers. Keep refrigerated. Will freeze. Easy to halve recipe. You may need additional parsley and nuts if you make several small cheese balls.