Preparation of the Cheese Snowman

• In a large bowl, put the spreadable cheese.
  Add three tablespoons of grated grana cheese, one teaspoon of oregano, one teaspoon of chopped parsley, and one teaspoon of chives.
  Add a pinch of salt, some pepper, and mix thoroughly until you get a homogeneous mixture.

• Place a sheet of plastic wrap on the work surface.
  Pour two-thirds of the prepared mixture on it and, using the underlying wrap, form it into a ball.
  Lay out 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 closed in the wrap, in the fridge until ten minutes before serving, but for at least half an hour.

• Shortly before serving, place plenty of grated grana cheese on a plate.
  Roll the larger ball in it, freed from the wrap, covering it on all sides, and then place it on a serving plate.
  Roll the smaller ball in the grated cheese as well.
  Insert a pretzel stick or toothpick into the center of the larger ball and place the smaller ball on top of the larger one: the stick or toothpick will act as a pivot (use the stick if the snowman is served immediately, but it’s better to use the toothpick if the service isn’t immediate because the stick becomes moist and soft over time).

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

  Chez Bibia