8ozaged cheddar cheese,grated very fine, preferably with a microplane
Line a baking sheet with parchment paper and preheat oven to 325F.
Melt butter and toss with apple chips, pecans and salt.
Toast apple chips and pecans in the oven, stirring frequently, until dry and crunchy (about 5-10 minutes).
While apples and pecans are cooling, whip cream cheese in the bowl of an electric mixer with a paddle attachment.
Slowly add in cheddar cheese, mixing until creamy.
Wrap cheese in plastic wrap and chill until it begins to firm up (about 20-30 minutes).
While cheese is chilling, coarsely chop toasted apples and pecans and mix with rosemary.
Once cheese is semi-firm, shape into a nice ball (the plastic wrap is your friend here, so leave it on, and just readjust it as necessary.
Carefully roll cheese ball in coating, rewrap and refrigerate until ready to serve.
Can be made 3-4 days in advance.
If you want the apple pecan coating to be crunchy, roll the cheeseball immediately before serving. You can prepare the whole cheeseball in advance but the nuts and apples will absorb some moisture from the cheese... but it's still delicious this way.