In a medium bowl, beat the softened Neufchatel cheese and dry onion soup mix together until well blended and smooth. Then, add the shredded Gruyere cheese and mix thoroughly until combined evenly.

Divide the cheese mixture into two equal portions. Shape each portion into an oval approximately 5 inches long and 2.5 inches wide, tapering one end slightly to create a pinecone shape. Place the shaped cheese balls on a serving plate, leaving space between them.

Carefully insert the toasted almonds into the cheese balls at a slight angle, arranging them horizontally in rows to form the pinecone texture. Use whole almonds for one pinecone and sliced almonds for the other to create variation in appearance.

Tuck the fresh rosemary sprigs around the pinecones on the serving plate to simulate pine tree branches and enhance the festive presentation.

Refrigerate the decorated cheese balls for at least 2 hours to allow them to set and develop flavors. Before serving, let the pinecones stand at room temperature for about 15 minutes to soften slightly for easier spreading.

Offer the pinecone cheese balls with Wheat Thins or your preferred crackers for guests to enjoy as a savory appetizer.