In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat cream cheese until light and fluffy.
Add shredded cheddar cheese, fine sea salt, ground white pepper, cayenne pepper and Worcestershire Sauce, blending well.
Cover and refrigerate for 2-3 hours.
Form into one large cheese ball or up to 40 small cheese balls.
Mix chopped walnuts and minced parsley in a shallow dish. Roll cheese ball(s) in mixture. If making bite size cheese balls, stick a pretzel stick in each. Refrigerate until ready to serve.
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