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Seriously though, my wife makes a version of this smoky cheeseball that's pretty ****ing good.
1 cup smoked gouda
2 cup shredded cheddar cheese
8 ounce cream cheese, softened
1/2 cup salted butter, softened
2 tablespoon milk
2 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1 cup pecans, finely chopped
crackers, for dipping
In a large bowl, use a spatula to gently mix and fold together the cheddar cheese, cream cheese, butter, milk, steak sauce, and Worcestershire sauce. Mixture should be mostly smooth; a few visible clumps are okay.
Lay out a piece of plastic wrap on a flat surface, then scoop the cheese ball mixture in the center. Pull up the sides of the plastic wrap to cover the cheese mixture, confining it to the middle. Once completely wrapped in plastic, use your hands to smooth the cheese into a ball shape. If needed, use another piece of plastic wrap to secure it.
Place wrapped cheese ball in the refrigerator until firm, at least 2 to 3 hours.
When ready to serve, spread out chopped pecans on a flat surface. Roll the cheese ball in pecans, using your fingers to press and stick the pecans to the cheese.
Serve smoky cheese ball immediately with crackers for dipping.
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