Place cheddar, cream cheese, blue cheese, scallions and a few pinches of cayenne in a bowl and mix well with a sturdy wooden spoon until very well mixed. I use my stand mixer fitted with a flat paddle. Scrape out onto a large piece of plastic wrap and use wrap to help form into a ball. Wrap up with the plastic wrap and continue to roll it into a nice round shape. You can roll it around on your work surface and/or roll it between your hands. Refrigerate for at least 2 hours or preferably overnight until very firm. You can refrigerate it at this point up to 4 days.

Shortly before serving, unwrap the cheese ball and roll it in the pecans, pressing gently to help them adhere. Serve with crackers, low FODMAP bread and/or carrot sticks. Experiment with other low FODMAP veggies, too.