Cheddar Cheese Ball

1 cup shredded cheddar cheese
3 ounces cream cheese
2 T butter
1 T milk or dry white wine
1 tsp Worcestershire sauce
1 T diced pimiento
1/3 – ½ cup chopped fresh parsley or chopped nuts

Bring cheeses and butter to room temperature. Add milk or wine, Worcestershire sauce, and pimiento and beat until well-blended. Cover and refrigerate for at least 2 hours. Mold into ball and roll in parley or nuts. Store, well-wrapped, in refrigerator for several days or in freezer for up to 6 months. Serve with assorted crackers.