The blue cheese tang is always a hit. A lovely all-purpose cheese ball sure to please.

8 ounces Cream Cheese, at room temperature
4 ounces Blue Cheese, crumbled to a fine texture
4 ounces Sharp Cheddar Cheese, shredded fine
2 teaspoons Dijon-style Mustard
1 teaspoon Worcestershire Sauce
1/8 teaspoon Garlic Powder
1/8 teaspoon Paprika
1/4 teaspoon Salt
A couple Shakes of Black Pepper
1/2 cup Pecans, chopped nice and fine
2/3 cup Red or Black Dried Currants
3/4 cup Parsley, chopped and a couple of sprigs reserved to decorate if desired

In a large mixer bowl, place the cream cheese, blue cheese, sharp cheddar, dijon mustard, worcestershire sauce, garlic powder, paprika, and salt & pepper. Beat at a low speed just until well mixed - do not overmix. Gently stir in the pecans and the currants. Taste and adjust your seasoning to suit your tastes.

Refrigerate the cheese mixture for half an hour to 45 minutes, or until the mix feels slightly firm to the touch, then shape into a ball. Roll the ball into the chopped parsley to coat thoroughly, but don't overwork the ball or it will cause the parsely to smear and flake off.

Cover the ball with plastic wrap and refrigerate until you are ready to serve. Before serving, let stand at room temperature for approximately 30 minutes before serving. Place the ball on a serving platter surrounded with your chosen dipping or spreading garnishes. Put a couple of small serving utensils on the platter as well.

For Dipping or Spreading:
Assorted Crackers
Thick Cut Ridged Potato Chips
Apple Wedges

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