1 pound good-quality blue cheese, such as Maytag, at room temperature
1 pound sharp white cheddar (aged 1 year or less), at room temperature
½ cup grated good parmesan or Pecorino
1 (8-ounce) package cream cheese, at room temperature
2 tablespoons snipped chives
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco hot pepper sauce
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 cups chopped pecans
Place all 4 cheeses, cut in smaller pieces, in a mixer bowl with a paddle and mix until completely creamed (no chunks), 6 to 8 minutes. (Note: You can use regular mixer blades, but you'll have to clean them off often.) Add remaining ingredients except pecans and crackers; mix to blend, about 1 minute. Remove paddle, cover bowl and place in refrigerator to harden, about 1 hour.
Remove cheese from refrigerator and form into 2 equal-size balls; set aside. Spread pecans in a single layer on a cookie sheet. Roll balls gently in pecans to cover. Wrap balls in plastic wrap, twisting tightly. Store balls in the refrigerator, twist-side down; press to make a level spot.
To serve, remove from fridge and unwrap. Bring to room temperature for 1 hour. Plate with gourmet crackers and serve. Makes 2 cheese balls