8 oz cream cheese
2 bottles Roqa cheese
1 sm onion finely chopped
1/3 c. parsley
5 oz old English cheese
1 T. Worcestershire
1/4 t. minced garlic
1 c. chopped pecans
Soften the cream cheese and put together with other bottled cheeses, Worcestershire sauce, onion, garlic. Refrigerate overnight. The next day combine the chopped pecans and parsley in a bowl and shape the cheese mixture into two balls and roll in the parsley and pecan mixture. Chill again.
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