In a large mixing bowl, combine cream cheese, mascarpone cheese, cheddar cheese, sliced almonds, garlic, and herbs; Use a hand mixer to fully incorporate the ingredients. Season with salt and pepper to taste.
Cover the bowl with a plastic wrap and refrigerate until ready to use. Using a silicone spatula, bring all the cheese mixture together and tightly wrap it into a plastic wrap. Refrigerate for 1 hour.
Meanwhile, place the pitted olives in a food processor and pulse a few times, until olives are small chopped.
Unwrap the cheese ball and roll it through the chopped olives. Pat the sides and top well, to ensure a full coating.
Refrigerate until ready to serve. Place the cheese ball on a serving platter and serve with crackers.
To make this nut free, omit the sliced almonds.Wrap the cheese ball well, so it retains its shape.Only add the crunchy coating just before serving. While the cheese ball itself keeps well for up to a week in the refrigerator, the crunchy coating it’s rolled in doesn’t — it can get soft and mushy in a matter of hours.When you’ve taken the cheese ball out of the refrigerator and rolled it in its coating, let it sit out at room temperature for 15 to 20 minutes before serving. For storage:If you want you can refrigerate the cheese ball, covered in a plastic wrap for up to 3-4 days. Prior to serving just roll in the chopped olives and serve.