Combine cheeses and mix well in a standup mixer with a paddle attachment. Add remaining ingredients except nuts.
Shape into an egg shape and refrigerate for 2 hours wrapped in plastic wrap.
Place on a serving platter. Arrange the almonds in rows on the cheese ball. Place them at an angle with the pointed ends sticking out.
Keep refrigerated until ready to serve.
Decorate with rosemary or similar leafy herb and serve with crackers.
Hint, when placing the almonds, start by working your way around the cheese ball, creating a border. Then work row by row in the centre, with a bit of an arch to get the "pine cone" look.
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