A regular cheese ball was not enough for Roxanne Webber, so she upped the ante to a multi-layered, multi-cheese ball the construction of which is pretty impressive:

Construction-wise, it needed a solid core onto which we could mold more pliable layers. We hit on using a small washed-rind cheese as the central building block, and cream cheese mixed with other shredded cheeses as the layering materials. We also wanted the cheese ball to look stratified, like a cross section of a planet from a kids' science movie. But what toppings would taste good with what cheeses? The idea of a crushed pretzel coating on the Emmentaler layer was tasteless, so it was replaced with chopped parsley and chives.

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