|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.
Serving size: Complete recipe
Calories 1925 Calories from Fat 1330
% Daily Value*
Total Fat 161 g247.3%
Saturated Fat 89.2 g446.1%
Trans Fat 0 g
Cholesterol 513.5 mg171.2%
Sodium 2856.3 mg119%
Total Carbohydrates 41 g13.6%
Dietary Fiber 1.3 g5.1%
Sugars 8.9 g
Protein 79 g158.9%
Vitamin A 116.2% Vitamin C 9.2%
Calcium 200.3% Iron 15.3%
*Based on a 2000 Calorie diet