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1
Spread the top and sides (but not the bottom) of the washed or bloomy-rind cheese with 2 tablespoons of the cream cheese.
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2
Place on a work surface and generously season all over with pepper.
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3
Firmly press the chorizo into the cream cheese.
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4
Place the Manchego and 1/2 cup of the cream cheese in the bowl of a stand mixer fitted with a paddle attachment.
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5
Beat on medium speed until combined, about 30 seconds.
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6
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.
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7
(You will not need to wash out the mixer in between layers.)
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8
Drape the Manchego disk over the chorizo layer and press firmly on all sides so that it adheres.
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9
Firmly press the figs into the Manchego layer.
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10
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.
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11
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.
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12
Drape the Emmentaler disk over the fig layer and press firmly on all sides so that it adheres.
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13
Combine the parsley and chives in a small bowl and firmly press the mixture into the Emmentaler layer.
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14
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.
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15
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.
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16
Drape the cheddar disk over the herb layer and press firmly on all sides so that it adheres.
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17
Firmly press the Asian pear into the cheddar layer.
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18
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.
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19
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.
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20
Firmly press the walnuts into the blue cheese layer.
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21
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.
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22
Using the rubber spatula, scrape the mixture into your hands and press it evenly over the walnuts to completely encase the walnut layer.
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23
Combine the almonds, pecans, and bacon in a small bowl and firmly press the mixture into the goat cheese layer.
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24
Using an offset or large, sturdy flat spatula, transfer the cheese ball to a serving plate.
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25
Serve with crackers or slices of baguette.
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26
If not serving immediately, cover and refrigerate.
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27
Allow the refrigerated cheese ball to sit at room temperature for 15 minutes before serving.
