1/2 lb. cheddar, shredded
1/4 lb. roquefort or blue cheese, crumbled
1 (8 oz.) pkg. cream cheese
2 cloves garlic, crushed
2 tsp. grated onion
1 tsp. Worcestershire sauce
Cayenne pepper to taste
1 c. finely minced parsley
1 c. chopped pecans

Combine all ingredients except parsley and pecans. (A food processor makes a smooth cheese.) Toss parsley with pecans and blend half into the cheese mixture. Form cheese ball and roll into remaining parsley and pecans until well coated. To serve, let defrost 24 hours in refrigerator or for 1 hour at room temperature. Makes 1 (2 pound) ball. Serve with crackers.