Measure the mixing cheddar and finishing cheddar into separate bowls. The first amount seasons the cream cheese, while the reserved amount covers the surface after chilling. Shape the ball within its wrap before tying string, and keep track of the string pieces. The grooves are an impression made through the wrapping, not a reason to leave string embedded in the food.
Wait until the cheese ball is firm before unwrapping. Remove every piece of string and wrap, then press on the finishing cheddar gently so the grooves remain visible. The pepper stem is a presentation piece to remove before eating. Keep the cheese ball refrigerated until needed, with crackers stored separately so they stay dry and crisp.
Timing and servings are estimates. Equipment, ingredients and portion sizes affect the result.
