I love cheese, I really do, but isn't this a little too much??
Instructions
1. Spread the top and sides (but not the bottom) of the washed or bloomy-rind cheese with 2 tablespoons of the cream cheese.
Place on a work surface and generously season all over with pepper. Firmly press the chorizo into the cream cheese.
2. Place the Manchego and 1/2 cup of the cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
Beat on medium speed until combined, about 30 seconds. Using a rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the chorizo layer. (You will not need to wash out the mixer in between layers.)
Drape the Manchego disk over the chorizo layer and press firmly on all sides so that it adheres. Firmly press the figs into the Manchego layer.
3. Place the Emmentaler and 1/2 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds.
Using the rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the fig layer. Drape the Emmentaler disk over the fig layer and press firmly on all sides so that it adheres. Combine the parsley and chives in a small bowl and firmly press the mixture into the Emmentaler layer.
4. Place the cheddar and 1/2 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds.
Using the rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the herb layer.
Drape the cheddar disk over the herb layer and press firmly on all sides so that it adheres. Firmly press the Asian pear into the cheddar layer.
5. Place the blue cheese and 3/4 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and press it evenly over the Asian pear to completely encase the Asian pear layer. Firmly press the walnuts into the blue cheese layer.
6. Place the goat cheese and the remaining 3/4 cup of cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and press it evenly over the walnuts to completely encase the walnut layer. Combine the almonds, pecans, and bacon in a small bowl and firmly press the mixture into the goat cheese layer.
7. Using an offset or large, sturdy flat spatula, transfer the cheese ball to a serving plate. Serve with crackers or slices of baguette. If not serving immediately, cover and refrigerate. Allow the refrigerated cheese ball to sit at room temperature for 15 minutes before serving.
