In a large mixing bowl, combine the grated cheese, cream cheese, bacon bits, and diced jalapeño.
Season with salt and pepper for taste.
Using your clean hands, mix the ingredients together to create a large ball of cheese.
Store cheese ball in a covered bowl to chill overnight in the fridge to combine the flavors.
To prepare for serving, divide cheese mixture into two portions and shaping each on into a pine cone shape.
To create a pinecone shape, roll cheese mixture into a ball then squeeze on the end downward to create a narrow point.
Start placing the almonds at a slight angle into the cheese starting at the narrow pointed end of the pine cone shape.
Continue the process to overlap rows until all the cheese is covered with the point of the almond facing the point of the pine cone shape cheese ball.
Garnish with rosemary sprigs.
Serve and enjoy at room temperature with toasted crostini or crackers.