Add the softened cream cheese and shredded white cheddar to a large bowl. Use a spatula to mix until smooth. (Alternately you can use a hand or stand mixer to do the mixing.)

Add tomato paste, Worcestershire sauce, hot sauce, horseradish, celery salt, and black pepper and mix until fully combined.

Use a spatula to scrape all the cheese mixture into the middle of the bowl, then place in the refrigerator for at least 10 minutes to help it firm up a bit.

Remove cheese ball from fridge and use hands to roll and smooth into a ball. Wrap the cheese ball in plastic wrap and place it into the refrigerator to chill for at least one hour.

Meanwhile, combine the crumbled bacon and parsley in a medium bowl and mix well.

Remove the chilled cheese ball from the fridge and place into the bowl of bacon and parsley and gently turn to coat all sides.

Store wrapped in plastic wrap or in an airtight container until you're ready to serve it. Garnish with olives, and serve with your favorite crackers, celery sticks, dried fruit and/or nuts.

Cheeseball will keep in the refrigerator for 3-5 days wrapped in plastic wrap.