In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with a handheld mixer whip the cream cheese till creamy and smooth. Add the Worcestershire sauce, garlic powder, dried parsley, and oregano and mix to combined. Sprinkle in the shredded cheese and green onions and mix till combined. Put mixture in the fridge for at least half so it gets a bit easier to form into balls. Pour sliced almonds in a bowl. In your hands form the cheeseball mixture into balls and then roll in the sliced almonds to coat. Store in an airtight container for up to about a week.