1. In a medium size bowl, combine cheeses, onion, Worcestershire sauce and monosodium glutamate.

2. Beat until well blended.

3. Stir in 1/2 cup pecans and 1/4 cup of parsley.

4. Shape into a ball and wrap in freezer paper.

5. Refrigerate overnight.

6. About 1 hour before serving roll ball in remaining pecans and parsley.

7. Serve with crackers.