Cheddar Horseradish Cheese Ball
Recipe courtesy of Food Network Kitchen

FMM: This was good, although I think I like the Cheddar and Ale Cheeseball better. Perhaps more bacon would enhance the flavor. I found another recipe for a Horseradish-Cheddar Cheese Ball - see below. It is simpler, but definitely worth a try.

1 8-ounce package cream cheese, softened
3/4 cup shredded [extra] sharp Cheddar cheese (2 1/4 ounces)
2 tablespoons finely chopped onion
1 tablespoon prepared horseradish
2 tablespoons chopped fresh parsley
1 1/2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
2 slices bacon
1/3 cup toasted chopped walnuts
Assorted vegetables and crackers, for serving

Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.

Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.

1 cheese ball

Horseradish-Cheddar Cheese Ball
from https://www.bonappetit.com/

This is part of BA's Best, a collection of our essential recipes. And it's no wonder the word "best" is associated with a tangy, savory, mouthwatering cheese ball like this baby.

2 cups grated sharp cheddar (about 8 oz.)
8 ounces cream cheese, room temperature
2 tablespoons prepared horseradish
Kosher salt, freshly ground pepper
1 1/2 cups pecans or walnuts

Process cheddar, cream cheese, and horseradish in a food processor until smooth; season with salt and pepper. Place cheese mixture on a piece of parchment paper or plastic wrap and use paper to shape into a ball; chill until firm, about 2 hours.

Meanwhile, preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop. Roll cheese ball in nuts. Let sit at room temperature 30 minutes before serving.

DO AHEAD: Cheese ball (without nuts) can be made 2 days ahead. Keep chilled. Nuts can be toasted 2 days ahead. Roll cheese ball in nuts 30 minutes before serving.