Cook the bacon until crisp like a cracker, place aside on paper towels until cooled.

Beat the cream cheese until smooth then add in the grated cheese, red onion and jalapenos until combined, then gently stir through the chives.

Place a piece of plastic wrap (about 30cm long) on the bench and empty the cheese mixture onto the centre of the plastic wrap.

Gather up the plastic wrap and shape into a high mound with a flat base.

Place the cheese ball into the fridge to set overnight.

Pop the cooked bacon into the food processor and blend until fine crumbs.

Once the cheese ball has set gently cover and press the bacon crumbs all over the cheese ball surface.

Break off the corner of each pretzel (so it looks like antlers) and place on top of the cheese ball, decorate the eyes using the sliced olives and the nose with the cherry tomato.