The Perfect Cheese Ball

• 2 tablespoons maple syrup
• 1 tablespoon butter, melted
• 1 teaspoon salt, divided
• 1 1/2 cups walnuts
• 12 ounces (1 1/2 packages) cream cheese, softened
• 2 teaspoons white balsamic or white wine vinegar
• 1 teaspoon prepared horseradish
• 1/2 teaspoon finely ground black pepper
• 1 cup finely shredded sharp yellow cheddar cheese
• 1 cup shredded gruyere
• 1/2 cup finely grated parmesan cheese
• 1/4 cup chopped chives
• 2 tablespoons chopped parsley
• 2 tablespoons chopped dill
• Crackers, for serving

1. Preheat oven to 375u0b0 F. Line a sheet tray with parchment paper. Set aside.
2. In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat. Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool. Once cool, roughly chop the nuts.
3. In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth. Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheese and herbs and mix until just combined. Place the mixture onto a big sheet of plastic wrap in a big mound. Fold the excess plastic wrap over the mound and form into a ball. Place in the fridge the firm up for at least an hour.
4. When you're ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat. Serve with crackers.

maple syrup, butter, salt, walnuts, cream cheese, white balsamic, horseradish, ground black pepper, cheddar cheese, shredded gruyere, parmesan cheese, chives, parsley, dill, crackers

Taken from food52.com/recipes/74650-the-perfect-cheese-ball (may not work)