1. Combine the cream cheese, cheddar, shallot, Worcestershire, hot sauce, garlic and onion powders in a large bowl and beat with an electric mixer until thoroughly blended; season with salt and pepper. Transfer to large sheet of plastic wrap. Top with another sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.

2. Preheat the oven to 300°F.

3. Combine the butter and herbs in a small bowl and microwave until melted. Lay the crackers out onto two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely and store in an airtight container at room temperature until ready to eat (crackers can be made up to 2 days ahead).

4. Increase the oven temperature to 350°F. Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely and then finely chop.

5. Unwrap the cheese ball and cover thoroughly with the walnuts. Transfer to a serving dish. Cut the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudité.