Combine the cream cheese with the other shredded cheeses and all of the herbs and seasonings. Use a beater to fully combine the ingredients together.
Divide the mixture into two parts. Leave on part bigger than the other part. (The bigger part will be the lower ball.)
Line two small bowls with plastic wrap and place one of each of the parts of cheese in each of the bowls.
Pull the plastic wrap up over the cheese mixture and use the plastic wrap to help you form the mixture into a ball. Place the balls in the bowls and place in the fridge to firm up while you prepare the other ingredients.
Prepare the decorations
Peel the tip of the carrot and cut off around one inch. (Cut it into a cone shape, if not already.)
Get together some peppercorns for the eyes, mouth, and buttons of the snowman. Slice the bottom part of the roasted red pepper to use as a cap. Slice the rest of the pepper in strips that are around 1cm wide for the scarf. Cut 2 small pieces (around 4 inches or 10cm) of branches from an herb like rosemary or thyme. (You can also use 2 thin pretzels instead.)
Grind some prawn crackers or other white crackers for coating the snowman. I mixed mine with some almond flour. You could also use ground up white cheeses for coating the cheese ball instead.
Form and decorate the snowman
Take the cheese balls out of the fridge and roll them in the ground crackers or cheese (or whatever you have chosen to coat your snowman).
Place the largest cheese ball on the serving platter and stack the smaller cheese ball directly on top of the larger one.
Poke the carrot tip in the front center of the top cheese ball. This will be the "nose" of the snowman.
Press two peppercorns above the carrot nose, one on either side of the "nose," for the eyes.
Press 3 peppercorns down the center of the lower cheeseball. These are the "buttons" that go down the body of the snowman.
Stick one of the herb twigs on either side of the lower cheese ball for the "arms." (You can also use thin pretzels or breadsticks instead.)
If you want your snowman to wear a "cap," place the tip of the roasted red pepper on top of the top cheese ball.
For the scarf, wrap the strips of roasted red pepper around the "neck" of the snowman, between the two balls.
Serving the cheese ball
Surround the cheeseball with crackers or cut up vegetables, for serving with the cheese. Place a small knife or cheese spatula next to the snowman.
Make the cheese ball up to a week ahead of time, but wait until the day of serving to coat the cheese ball and decorate it. Cheese balls can be frozen, well wrapped, for up to 3 months. (It's best to freeze uncoated cheese balls and slowly that in the fridge.)
Customizing the recipe
Feel free to use any cheese ball recipe for the snowman cheese ball. It's best to use recipes that result in a firmer cheese ball.Choose a mixture of cheeses that you like and that are easy to find in your region. It's best to use white cheeses to keep the snowman light in color.The coating can be made with white shredded cheese, breadcrumbs, ground crackers, almond flour, or a combination of several of the above.
Decorating the snowman
Black peppercorns make great “coal” for buttons, eyes, and a coal mouth. Tiny chocolate chips would be perfect for a sweet snowman.
The carrot nose can be made with the tip of a small carrot. You can also use yellow or orange bell peppers. For a sweet cheese ball, try using cantaloupe or persimmon.
The hat and scarf can be made out of raw red pepper or roasted red peppers. (Roasted are easier to cut and press into place.) For a sweet cheese ball, try using fruit leather.