In a large mixing bowl, use a spatula to whip the softened cream cheese until smooth and fluffy, about 2-3 minutes. The mixture should be creamy and slightly aerated.
Grate the sharp cheddar cheese and fold it into the cream cheese along with the chopped herbs, combining thoroughly with the spatula. The mixture will become speckled with green and yellow.
Add the hot sauce and Worcestershire sauce to the mixture, then stir well. Taste and adjust the spice level if needed—this gives the cheese ball a flavorful kick.
Chop the toasted nuts finely and gently fold them into the cheese mixture, reserving some for rolling later. This adds crunch and richness to the final dish.
Line a plate with plastic wrap. Using your hands or a spatula, shape the mixture into a rough ball about 4 inches in diameter. Wrap tightly with plastic and refrigerate for at least 1 hour to firm up.
Once chilled, unwrap the cheese ball and pour the crushed crackers or remaining nuts onto a shallow dish. Gently roll the cheese ball in the coating until evenly covered, pressing lightly to help it stick.
Place the coated cheese ball on a serving platter. Garnish with extra herbs or nuts if desired, then let sit at room temperature for 10 minutes before serving to soften slightly and enhance flavor.
