In a large bowl, beat 8 ounces of softened cream cheese until smooth. Incorporate 1½ cups of shredded cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 tablespoon of Worcestershire sauce until combined.

Using a 1-inch cookie scoop, portion the cheese mixture and roll each into a ball, makes about 20 balls. Place them on a parchment-lined baking sheet.

Roll each cheese ball in the remaining shredded cheese until fully coated.

Slice a carrot into thin rounds to create 'feet' for each cheese ball, plus smaller quartered pieces for their beaks.

Insert two black peppercorns into each cheese ball for eyes. Position two carrot slices at the base for feet and use a quarter slice for the beak.

Serve the assembled cheese balls on a platter lined with crackers or refrigerate until serving.