|Grated monterey jack cheese||2 Cup (32 tbs)|
|Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Fines herbes||1 Teaspoon|
|Minced chives||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Seasoned pepper||2 Tablespoon|
|Crackers||1 Dozen (Plain / Bacon Flavored)|
In a medium bowl, combine Monterey Jack cheese, cream cheese, fines herbes, chives, Worcestershire sauce and garlic.
Shape cheese mixture into a 5-inch ball; slightly flatten 1 side.
Cut a 12-inch square of waxed paper.
On a flat surface, spread seasoned pepper in an even thick layer on waxed paper.
Roll cheese ball in pepper until completely covered.
Refrigerate 6 hours or overnight.
Cheese ball can be stored in refrigerator several days before serving.
Cut into thin slices; serve on crackers.