Prosciutto-fontina cheese ball

This is my new favorite cheese ball. Everyone seems to devour it. I always wish there was more leftover to snack on.

1 (8oz) pkg cream cheese
1 c fontina cheese (shredded)--4oz
1/4 c butter
1 T milk
1/2 t Worcestershire
2 oz chopped prosciutto
2 T sliced green onion
2 t dried basil
1/2 c chopped pine nuts

Let cheeses and butter stand at room temp for 30 minutes. Add milk and sauce. Beat with mixer on medium until light and fluffy. Stir in prosciutto, onion, and basil. Cover and chill 4-24 hours. Shape into a ball. Roll in pine nuts. Serve with crackers.

To freeze, roll into a ball but do not roll in nuts.