Set cheeses and butter out on your counter and allow them to come to room temperature.

Combine all ingredients except pecans and parsley in the bowl of a stand up mixer with a paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. (This should take about 4 minutes.)

Using a spatula, scrap the cheese mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.

Mix the chopped salted pecans and chopped parsley together in a large plate. Roll the cheese ball through the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly-coated ball.

Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for a half hour or so to soften a bit. Serve with good plain crackers or small toasts.