Instructions: Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour.

Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture.

Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature.

Serve with assorted crackers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.