Cheeseball and herb crackers

Ingredients:

• 450 g cream cheese, softened
• 220 g sharp cheddar, grated
• 3/4 tsp hot sauce
• 3/4 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 medium shallot, chopped
• 4 tablespoons unsalted butter
• 1 and 1/4 teaspoons chopped fresh rosemary
• 1 and 1/4 teaspoons chopped fresh thyme
• 1 package (250 g) of whole grain crackers
• 1 and 1/4 cups walnuts
• 1 piece of “Kosichka” cheese
• Assorted raw vegetables, for serving

Preparation:

1. In a large bowl, combine the cream cheese, cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder, and shallots. Beat with a mixer until thoroughly combined. Season with salt and pepper to taste.
2. Transfer the mixture to a large sheet of plastic wrap, cover with a second sheet of plastic wrap, and shape it into an oval soccer ball. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. Preheat oven to 175°C.
4. Combine butter, rosemary and thyme in a small bowl and microwave until melted.
5. Place the crackers on two baking sheets. Brush the tops with about 2.5 tablespoons of the herb oil. Bake until fragrant, about 10 minutes. Cool completely, then transfer to an airtight container and cook at room temperature until ready to serve. The crackers can be made up to 2 days ahead.
6. Mix the walnuts with the remaining flavored oil and spread them in a single layer on a baking sheet. Bake until golden brown, about 8 minutes. Cool completely, then chop finely.
7. Unwrap the cheese ball and cover it completely with walnuts. Transfer to a serving platter. Separate the cheese into strands and arrange them to form the laces of the ball. Serve the cheese ball with crackers and vegetables.