This yummy cheese ball goes great with those nice big Breton crackers and serve with granny smith apple slices for a complimentary tang. This will serve about 5 - 6 people.

1 pkg (8 ounces) cream cheese, softened (equivalent to 1 cup)

2 cups shredded cheddar cheese, preferably an old or extra old sharp cheddar

1 pkg (2 ounces / 56 grams) of Buddig sliced deli Beef, chopped very finely

3/4 cup sweet pickle relish - try to use Bick's or one that's not too "wet" with more sugar than pickle. If you do have a "saucy" relish, use 1/2 cup instead

1 lemon to squeeze to 3 tablespoons fresh lemon juice (and to grate for lemon peel below)

1 1/2 teaspoons prepared yellow mustard

1 1/2 teaspoons prepared horseradish

3/4 teaspoon worcestershire sauce

1/2 teaspoon grated lemon peel, fine

Sprinkle of salt and pepper

1 cup fresh parsley, minced finely

Using a nice big wooden spoon, beat the cream cheese and cheddar cheese together in a medium mixing bowl until well blended.

Stir in - the chopped beef, pickle relish, lemon juice, mustard, horseradish, worcestershire sauce, salt, pepper and lemon peel. Mix together well.

Next, shape the cream cheese mixture into a ball and wrap tightly with foil. Chill 30 for minutes (or overnight). Prior to serving, roll the cheese ball in the minced parsley for an attractive presentation. If you don't like parsely, you could also roll in chopped nuts; walnuts could be a good choice to enhance flavor.

Serve with assorted crackers and consider adding apple slices to the platter as well.

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