In a medium skillet over medium heat, toast the pecans, stirring constantly, until they are lightly browned and fragrant. Remove from the skillet and chop finely.

In a medium-size mixing bowl, combine the cream cheese, blue cheese (use more or less depending on how much you enjoy blue cheese), goat cheese, cheddar cheese, onion, garlic powder, Worcestershire sauce, and hot sauce, if using. 

Using a silicone spatula, combine the cheese mixture until evenly distributed. You can also do this in a stand mixer fitted with a silicone scraper. 

Scoop the mixture into the middle of a large piece of plastic wrap. Close up the wrap around the cheese mixture, then use your hands to form into a ball. Refrigerate the cheese ball for at least 30 minutes, but up to 2 days.

Before serving, mix the chopped pecans and parsley in a shallow dish (a pie plate works great). Unwrap the cheeseball and roll in the pecan mixture to coat.

Serve immediately with crackers and fresh veggies.