1) In a blender, process together both the cheeses, butter or margarine and mustard, until smooth.
2) Remove the cheese mixture in a bowl, by scraping it.
3) Place the lid and refrigerate for 1 to 2 hours or until firm.
4) In a flat plate mix together, pecans and parsley.
5) Shape the cheese mixture in to 1 inch balls and roll in pecan mixture, to coat evenly.
6) Serve it at room temperature, with crackers.
Store the remaining cheese balls if any in refrigerator.