The most popular cheese ball is the cheddar port, but I really like this cool, tangy version even better.
In a mixer, stir together cream cheese, blue cheese, garlic and onion powder, and salt and pepper until well mixed. Break up the blue cheese crumbles as much as possible. With the mixer on low, add the white wine until it is infused into the cheese mixture.
Set out large sheets of plastic wrap on the counter. One sheet if you want to make a large cheese ball, or two sheets if you want two more standard-sized cheese balls. Remove the cheese mixture from the mixing bowl into the center of the plastic wrap. Pick up the edges of the plastic wrap and twist them together on top of the cheese mixture using your other hand to help form it into a ball shape. Place in the fridge for half an hour or longer to give it time to harden.
When you are ready to cover the ball in nuts, place wax paper on the counter top and sprinkle both bags of the crushed nuts onto it. Remove the cheese balls from the fridge and roll them in the nuts until lightly covered. Place on a plate along with a butter knife and serve with crackers.