This recipe came through my news feed yesterday. http://www.nytimes.com/2016/12/05/dining/cheese-ball-recipe-snack.html?_r=0 The associated recipe is http://cooking.nytimes.com/recipes/...edCoverage®ion=EndOfArticle&pgtype=article The talk about cheeseball's regionality was interesting. What prompts this post was that instead of Worcestershire sauce, the recipe called for Fish Sauce. Allegedly, Worcestershire sauce was an attempt by British citizens to recreate Fish Sauce so it's a reasonable substitution. But with high quality fish sauce, you'll often have that aged Parmesan flavor of properly fermented protein. So it should be highly compatible. I look forward to giving this recipe a try.