Step 1

For the cheese ball: Preheat the oven to 350 degrees F.

Step 2

Spread the pecans on a baking sheet and bake until lightly toasted, 5 to 6 minutes. Set aside to cool.

Step 3

Cook the bacon, in batches if needed, in a large skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels. Chop the bacon.

Step 4

Combine the cream cheese, Cheddar, smoked Gouda, Worcestershire, hot sauce and cumin in a food processor, Process, scraping down the work bowl once halfway through, until smooth. Add the scallions, 1/2 cup of the chopped pecans and 1/2 cup of the chopped bacon. Pulse to evenly distribute.

Step 5

Combine the remaining bacon and pecans in a medium bowl and toss well.

Step 6

Form the cream cheese mixture into a football shape in the middle of a large serving board. Pat the pecan bacon mixture evenly over the tops and sides so it adheres. Brush away any excess. Pull the string cheese into pieces and cut to make the laces of the football. Chill the cheese ball until firm, about 2 hours.

Step 7

For the board: To assemble, fold the charcuterie in quarters and shingle them to make a standing rim around the edge of the board. Set 4 shot glass-size cups where goal posts would be in a stadium. Fill in the space around the cheese ball with the vegetables and fruit. Lay a row of each cracker just inside the charcuterie border to resemble little "seats" in your stadium. Pour ranch and blue cheese dressing into the shot cups for dipping.