Shred the cheddar if it’s not already shredded. Let the cream cheese sit at room temperature for 20–30 minutes to soften.

Place the shredded cheddar, room-temperature cream cheese, farmers cheese, Worcestershire sauce, paprika, onion powder, salt, and black pepper into a food processor.

Pulse until the mixture becomes a smooth, even paste. Scrape down the sides if needed.

Transfer the cheese mixture to a bowl. Divide evenly and shape each portion into a ball.

Wrap each ball tightly in plastic wrap and nestle them into cereal bowls to hold their round shape. Refrigerate for at least 2 hours, up to 5–7 days.

While the balls chill, toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant. Let cool and chop.

Unwrap the cheese balls and let them sit at room temperature for 10 minutes to soften slightly. Roll each ball in the chopped pecans to coat.

Serve with crackers, sliced baguette, raw vegetables, or crostini.