In a large mixing bowl, combine cream cheese, sour cream, shredded cheddar cheese, Green Ridge Farm Sweet and Hot Stone Ground Mustard, and honey until fully incorporated.
Form mixture into a large ball and wrap in plastic. Transfer to the refrigerator to chill for at least one hour.
Once the cheeseball is just about set, add UTZ Twisterz Seasoned Mini Pretzels, Tangy Mustard to a zip lock bag. Crush the pretzels with a rolling pin, until they are pretty finely crushed. Dump crushed pretzels onto a baking sheet.
Unwrap the cheese ball and roll into crushed pretzels.
Slice the tips off black olives and cherry tomatoes. Place and press olives as eyes and tomato as the nose. Add original size pretzels on the top as the antlers.
When ready to serve, place on a serving platter with additional UTZ Twisterz Seasoned Mini Pretzels, Tangy Mustard.