Cheeseball with Pepper Jelly and Pecans

That's a lot of cheeeeeeeeeeeeeeeeeeeeeeeeeese

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.


About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dessert, Food, Recipes, vegetarian and tagged , , . Bookmark the permalink.

5 Responses to Cheeseball with Pepper Jelly and Pecans

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. sallybr says:

    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!

  3. Eva Taylor says:

    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.

  4. 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!

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