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Beat cream cheese and milk on low speed in large bowl until blended. Add cheeses; blend on medium speed until well combined. Add green onions, pimiento, half of bacon, and half of pecans; blend on medium speed until well mixed. Add salt and pepper to taste. Transfer 1/2 of the mixture to a piece of plastic wrap. Form into a ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled--at least 2 hours. Combine remaining bacon and pecans with parsley and poppy seeds in a pie plate. Remove plastic wrap from each ball. Roll each into the mixture until well coated. Rewrap each ball in plastic wrap and refrigerate until ready to use--up to 24 hours.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese