That’s a lot of cheese
All sorts of different cheeses can be included in a cheese ball. Some go to choices would be blue cheese, Swiss, cheddar, and more cheddar. Diced dried fruit or fresh fruit soaked in liquor is an excellent addition inside as well.
Here is a simple starting point.
Cheese Ball
- 16 oz Neufchatel or cream cheese room temperature
- 1/2 cup shredded Gouda
- 1/2 cup shredded sharp cheddar
- 2 tbsp pepper jelly
- 1 cup chopped pecans or walnuts or a mix
In a mixing bowl whip cheeses and jelly together until smooth. Spoon mixture on to a large sheet of plastic wrap and form into a tight ball. Refrigerate at least six hours and up to a day. Remove from fridge and roll cheese ball in chopped nuts. Wrap in plastic again and refrigerate until serving.
Rufus' Food and Spirits Guide 
Reblogged this on The Militant Negro™.
I’ve never made (or had) a cheese ball, but this past Saturday on the show The Kitchen (Food TV), they were making some in interesting shapes. I really loved the snowman they made, one bigger ball for the body, a smaller one for the head, a little hat with rye bread slices, super cute!
We’ll stick with round, but do love that idea!
I’ve always considered a cheese ball such a Christmasy food but I’m not sure why. My dear Aunt from Budapest would always make a cheese ball with the leftover little bits of cheese (which we never seem to have!) but instead of binding with cream cheese, she used butter! What a rich cheese ball that was! We have an inn we love to go to between Christmas and New Years and they have a signature cheese ball that the serve during their wine hour in the lobby of the inn, it’s so good. I love the idea of adding the boozy dried fruit to your recipe.
Cheese balls were super popular in the 1960s. I threw a retro “cocktail and canape” party that included a cheese ball. Glad to see people still making them!