Cheese Snowman

Ingredients:

• 4 slices of bacon
• 220 g of cream cheese, room temperature
• 1 cup grated smoked cheddar (about 110 g)
• 2 green onions (white and light green parts), thinly sliced
• 1 teaspoon Worcestershire sauce
• 0.5 tsp hot sauce
• 110 g Monterey Jack cheese
• 2 black raisins
• 1 small carrot, trimmed
• 2 sprigs of rosemary
• 1 thin round cracker + extra for serving
• 1 large pitted black olive

Preparation:

1. In a large nonstick skillet over medium-high heat, cook the bacon until lightly crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until completely crisp, another 2 to 3 minutes; remove to a plate. Halve the less-cooked slice of bacon lengthwise. Finely chop the remaining bacon with a knife.
2. In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 2 minutes. Add the cheddar, green onions, Worcestershire sauce, hot sauce, a pinch of salt, and crumbled bacon; mix until smooth. Refrigerate until the cheese sets slightly, about 30 minutes.
3. Form the cheese mixture into 3 balls (approximately 5 cm, 6 cm, and 7.5 cm in size). Refrigerate until the balls set, at least 30 minutes.
4. Meanwhile, freeze the Monterey Jack cheese for 1 hour (this will prevent it from clumping when grating). Grate the cheese using a fine grater. Gently roll each cheese ball in the grated cheese, coating them completely. Place a 3-inch (7.5 cm) cheese ball on a small plate; insert a 4-inch (10 cm) wooden skewer into the center. Place the 2.5-inch (6 cm) and 2-inch (5 cm) balls on top, securing them to the skewer.
5. Attach raisins to the top ball for eyes and a carrot for a nose. Wrap half the bacon around the snowman's neck to create a scarf and use rosemary sprigs for arms. Place a thin cracker on the head to form the brim of the hat. Cut about a third off the olive so it stands up straight and place the olive on top of the cracker to form the hat. Serve the cheese snowman with crackers.