Mix everything on high speed using a hand mixer or standing mixer. Taste and adjust seasonings (salt) to your liking.

Use a rubber spatula to scrape down sides of the bowl doing your best to form the mixture into a ball shape. Leave in bowl and cover with plastic wrap. Refrigerate for at least 1 hour or overnight. (This will help the mixture to firm up a bit allowing you to shape it easily.)

Place a large piece of saran wrap on the counter and pour the second bag of shredded cheese onto a plate.

Scoop the mixture out of the bowl and directly onto the shredded cheese. Roll it around so it is fully covered. It's okay if you do not use it all.

Next, place the cheese ball in the center of the plastic wrap and using your hands, wrap the plastic around it carefully shaping it into a ball.

Place 3-4 wide rubber bands evenly around the ball.

Pop the cheese ball in the freezer for 30 minutes or up to 3 days in the refrigerator.

When ready to serve, remove rubber bands and saran wrap carefully. The ball should resemble a pumpkin. Wet your fingers and patch up any dings or holes.

Use a thick broken pretzel piece as the pumpkin stem and two whole sage leaves for the vine. Serve cold or at room temperature with pretzels or crackers!