To make the cheeseball mixture: To a food processor, add the garlic clove and shallot. Pulse until minced. Next, add the cream cheese, Alouette Sharp Cheddar Cheese Spread, shredded cheddar cheese and a few turns of freshly ground black pepper. Pulse until evenly combined; you may need to take the top off of the food processor, scrape down the mixture and pulse again to get all evenly mixed up. Transfer to a bowl and transfer to the fridge to chill for 1 to 2 hours. (See below for my time-saving trick.) 

To make the dukkah: While the cheeseball mixture is chilling, let’s make the dukkah. To a small skillet, set over medium heat, add the hazelnuts. Move the pan regularly, until they’re toasted. Transfer the hazelnuts to the center of a clean kitchen towel. Cover them and rub them vigorously, until most of the skins come off. Transfer the hazelnuts to a mortar and pestle (alternatively, you can use a food processor). Next, add the sesame seeds and moving the pan continuously, toast until lightly golden brown, about 30 seconds. Transfer them to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Mash and twist and mash and twist again until the spice mixture is all ground up. If you’re using a food processor, give it a few pulses until it’s evenly ground up (but not too finely ground!) 

Take a closer look throughout the spice mixture and be sure to mash up any peppercorns or seeds that are still whole (there will most likely be a few). Line a baking sheet with parchment and pour the dukkah onto it. 

To assemble: Remove the cheeseball mixture from the bowl and form it into a ball by hand, smoothing out the sides as best as you can. Place the ball onto the dukkah mixture and roll it gently until it’s completely coated. I like to do a little sprinkling and pushing the dukkah into the cheeseball, too. Serve with an array of crackers or veggies.