• Beat cream cheese until smooth. Add mustard and wine, stir to combine.
• Stir in the chopped green onions and pressed garlic until well combined.
• Add shredded cheese, stirring well to combine. Note: I’ll usually do this in two batches, half the cheese, get that stirred in, then add the rest.
• Season with salt and pepper, to taste.
• Lay out 2 rectangles of plastic wrap, in an X shape. Using clean wet hands, form the cheese mixture into a ball, place in the middle of the plastic wrap.
• Gather the plastic wrap up around the ball of cheese, securing at the top with a twist tie, elastic, or twine.
• Use 3 wide-ish elastics to divide the cheese ball into 6 segments. They don’t have to be perfectly even, pumpkins rarely are!
• Chill for at least two hours.

Immediately before serving:

• Finely shred the cheddar cheese.
• Remove cheese ball from the fridge. Carefully peel off the plastic wrap, gently pack the shredded cheddar over the exposed surface of the entire cheeese ball. You can go as heavy or as lightly as you’d like, we sort of gave it a light coating.
• Place cheese ball on serving plate, top with the broccoli stem, and serve with crackers.