Instructions

1. Place the cream cheese into the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese until it has softened.
2. Crumble the Roquefort into the bowl, and add the Emmental and Parmesan cheese.
3. Slowly mix everything together on low speed until everything is well incorporated.
4. Place a large sheet of cling film on the work surface. If your cling film is too small, you may need to use two sheets and overlap them.
5. Place the cheese mixture into the centre of the cling film. Bring up the sides of the cling film and fully encase the cheese mixture inside. Twist the top of the cling film together to make sure the cheese is tightly encased. Place the cheese ball into the fridge for at least 30 minutes to firm.
6. You could decorate the cheese ball with just whole hazelnuts, but I like to use mix of whole and crushed hazelnuts as the latter adds a nice contrast in colour. To do so, I simply put a few handful of whole hazelnuts into a large ziplock bag, and bash the nuts a few times with a rolling pin until they are coarsely crushed.
7. Mix the crushed hazelnuts with the whole hazelnuts.
8. Remove the cheese ball from the cling film and place it on a baking sheet or chopping board.
9. Cover the cheese ball with the hazelnut mixture.
10. Carefully remove the cheese ball to a plate or cheese platter. Serve with crackers.