2 cups shredded Point Reyes TomaProvence (about 8 oz)
1 tablespoon Worcestershire sauce
¾ cup chopped mixed pitted olives
Salt & pepper to taste
1 cup finely chopped walnuts
½ cup grated Point Reyes Gouda
Instructions
In a large bowl, stir together cream cheese, TomaProvence, Worcestershire sauce until well combined. Stir in half of the olives.
Form cheese mixture into a ball shape and wrap in plastic. Chill for an hour or overnight.
In a shallow bowl, combine remaining olives, walnuts and Gouda. Roll ball in mixture until evenly coated. Wrap in plastic wrap and chill until ready to serve.
