Preparation of the Cheese Snowman

• In a large bowl, place the spreadable cheese.
  Add three tablespoons of grated Parmesan, one teaspoon of oregano, one teaspoon of chopped parsley, and one teaspoon of chives.
  Add a pinch of salt, a bit of pepper, and mix thoroughly until you obtain a homogeneous mixture.

• Place a sheet of plastic wrap on the work surface.
  Pour two-thirds of the prepared mixture onto it and, using the wrap, shape it into a ball.
  Lay another sheet of plastic wrap, add the rest of the mixture, and form another smaller ball, again using the wrap.
  Let the cheese balls created this way rest, well wrapped in the plastic wrap, in the refrigerator until ten minutes before serving them, and in any case for at least half an hour.

• Shortly before serving, place plenty of grated Parmesan on a plate.
  Roll the larger ball, freed from the wrap, over it, covering it on all sides, then place it on a serving plate.
  Roll the smaller ball in the grated cheese as well.
  Insert a pretzel stick, or a skewer, in the center of the larger ball and place the smaller ball on top of the larger one: the stick or skewer will act as a support (the pretzel stick should be used if the snowman is served immediately, while it is better to use a skewer if the service is not immediate because the pretzel stick becomes wet and soft over time).

• Cut another pretzel stick in half and use it for the snowman’s arms.
  Arrange two peppercorns to form the eyes, a piece of carrot for the nose, and other peppercorns for the buttons.
  Place the crackers around the snowman on the serving plate.
  Take the slice of salami and with scissors make a cut from the edge towards the center of one or two centimeters, then cut parallel to the edge until you obtain a long strip: place it as a scarf for your cheese snowman.
  Serve immediately.

  Chez Bibia