Frederic Melton
Frozen cheese balls are a great make-ahead appetizer for parties or unexpected guests. They can be made with a variety of ingredients, including cream cheese, cheddar cheese, mozzarella, and herbs, and can be coated in breadcrumbs or nuts. To freeze cheese balls, they are typically first frozen solid on a tray, then transferred to an airtight container or bag and stored in the freezer. They can be cooked directly from frozen, making them a convenient option for busy hosts.
How are frozen cheese balls made?
| Characteristics | Values |
|---|---|
| Ingredients | Cream cheese, cheddar cheese, mozzarella cheese, grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, red and green capsicum, breadcrumbs, corn flour, nuts, dried fruit, herbs, spices, mayonnaise, lemon juice, scallions, chopped dates, butter, and more |
| Preparation | Mix ingredients, form into balls, freeze, then coat in nuts |
| Freezing | Wrap in plastic, then foil, store in freezer-safe bag, freeze for up to 3 months |
| Thawing | Thaw overnight in the refrigerator |
| Serving | Serve with crackers, bread, or sliced baguette |
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What You'll Learn
Freezing the cheese balls
Freezing cheese balls is a great way to prep for a party ahead of time or to have an appetizer on hand for unexpected guests. It is also a good way to preserve your cheese balls if you have made a large batch.
To freeze cheese balls, first form your cheese mixture into small lemon-sized balls (roughly two tablespoons each). Place the balls on a plate lined with parchment and freeze for 20 minutes. You can also place uncooked cheese balls in a single layer on a baking tray lined with foil and stick them in the freezer for 2-3 hours until they are frozen solid.
Once your cheese balls are frozen, remove them from the freezer and put them in an airtight container or freezer bag. Place them back in the freezer. Cheese balls can be frozen for up to four weeks or even up to three months. However, after this time, the flavour and texture may start to degrade.
When you are ready to serve your cheese balls, thaw them in the fridge for six hours or overnight, keeping them wrapped in foil and plastic wrap. Once thawed, let them come to room temperature for 30 minutes or so. Place them on a platter and add any garnishes, nuts, or coatings, and serve with bread or crackers.
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Choosing the cheese
Choosing the right cheese is an important step in making frozen cheese balls. The cheese forms the base of the cheese balls and is a key ingredient in determining the flavour and texture.
There are several types of cheese that are commonly used in cheese balls, including:
- Cream cheese: This is a versatile and popular choice for cheese balls as it helps to bind the other ingredients together and gives the cheese ball a creamy texture. It also freezes well and helps to maintain a good texture during freezing and thawing.
- Cheddar cheese: Cheddar adds flavour and is often used as the second main ingredient. It is recommended to grate the cheese yourself instead of using pre-shredded cheese for a better flavour and texture. A sharp cheddar is a good option for a stronger taste.
- Mozzarella cheese: Mozzarella is a good option for adding a stringy, stretchy texture to the cheese balls.
- Goat cheese: Goat cheese can be used as a base for the cheese ball, adding a tangy flavour.
When choosing the cheese for your frozen cheese balls, consider the flavour and texture you want to achieve. A combination of cheeses, such as cream cheese and cheddar, can create a spreadable and dip-able consistency. Adding mozzarella can make the cheese balls stretchy and gooey, while goat cheese can add tanginess.
In addition to the type of cheese, the quality and freshness of the cheese are also important factors to consider. For the best flavour and texture, it is recommended to use freshly purchased, high-quality cheese. Pre-grated and pre-chopped cheese should be avoided, as they can affect the taste and texture of the final product.
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Flavour combinations
The flavour combinations for frozen cheese balls are endless. The most common ingredients include cream cheese, cheddar cheese, herbs, spices, and other ingredients such as nuts and dried fruit.
A classic cheese ball is made with a blend of cream cheese, shredded cheddar, garlic, and parsley. This can be served with crackers as an appetizer. To add a gourmet twist, you can include scallions, chopped dates, and buttery roasted pecans.
For a more indulgent option, a blend of goat cheese, cream cheese, and softened butter can be used as a base. This combination is perfect for those who enjoy a tangy and creamy taste.
If you're looking for something with a kick, try adding Worcestershire sauce, hot sauce, and black pepper to your cheese ball. You can also experiment with different types of nuts, such as pecans, almonds, or even bacon bits for a savoury treat.
For a unique flavour profile, try a blend of mozzarella and cheddar cheese for a stringy texture and a creamy flavour. You can also add grated potato, green chillies, oregano, garlic paste, salt, black pepper, chopped corn, and capsicum to create a truly explosive taste experience.
Cheese balls can be served immediately or stored in the fridge for up to a week. They can also be frozen for up to a month and then thawed overnight in the refrigerator before serving.
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Coating the cheese balls
Preparing the Coating Mixture:
Start by combining your chosen coating ingredients in a shallow bowl or plate. Common coating options include breadcrumbs, chopped nuts (such as pecans, almonds, or walnuts), dried herbs (like parsley or chives), and spices. Mix these ingredients well to ensure they are evenly distributed. You can also add a small amount of salt to the mixture to enhance the flavour.
Take each individual cheese ball and gently roll it in the coating mixture. Use your palms to press the coating lightly onto the surface of the cheese ball, ensuring it sticks evenly. Repeat this process for each cheese ball, placing the coated balls on a separate plate or tray.
Double-Coating (Optional):
For an extra crunchy and flavourful experience, you can opt for a double coating. After coating the cheese balls once, dip them into a cornflour slurry. Use a spoon or fork to remove any excess slurry, then transfer the cheese balls back into the coating mixture. Gently roll and press the cheese balls to ensure an even second coating.
Finalising the Process:
Once all the cheese balls are coated, you can choose to add a final touch of garnish. For example, sprinkling some paprika on top of the coated cheese balls can enhance their appearance and add a hint of spice.
Remember, the coating process is a creative step where you can experiment with different ingredients and combinations to find your preferred flavour profile. Just ensure that the coating mixture is dry and free-flowing to adhere well to the surface of the cheese balls.
After coating, the cheese balls are ready to be frozen. Place them in airtight containers or freezer bags, ensuring they are well-sealed to prevent air intrusion, which can lead to freezer burn. Label the containers with the date of preparation and store them in the freezer until needed.
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Storing the cheese balls
Storing cheese balls is a straightforward process. If you're storing them in the refrigerator, wrap the cheese balls in plastic wrap, then add a layer of aluminium foil. This will help the cheese balls retain their shape and stay fresh. They can be stored in the fridge for up to four days, or up to two weeks depending on the freshness of the ingredients used.
If you're making cheese balls in advance, it's best to wait to add nuts or other toppings until closer to serving, as nuts can get soft, and fresh ingredients like meat or fruit will shorten the storage time to 48 hours.
Cheese balls can also be frozen, which is a great way to prep for unexpected guests or parties. To freeze cheese balls, first form the mixture into balls, then wrap them tightly in plastic wrap. Place the wrapped cheese balls in a freezer bag, removing as much air as possible before sealing. Put the freezer bag in the freezer, rather than the freezer door, as the door is less effective at keeping a consistent temperature. Frozen cheese balls will keep for up to four weeks, or even up to three months, though the flavour and texture may start to degrade after this time. To serve, thaw the cheese balls overnight in the refrigerator, then let them come to room temperature for 30 minutes before plating and adding any garnishes.
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Frequently asked questions
First, mix your ingredients. A classic cheese ball is made with cream cheese, shredded cheddar, mayonnaise, lemon juice, and chopped pecans. You can also add herbs and spices like dried parsley, garlic powder, dried oregano, and black pepper. Form the mixture into small balls, freeze them for 15-20 minutes, then coat them in breadcrumbs. To freeze, place the uncooked cheese balls in a single layer on a baking tray and stick them in the freezer for 2-3 hours until they are frozen solid. Transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months.
You will need cream cheese, shredded cheddar, mayonnaise, lemon juice, and chopped pecans or other nuts. You can also add herbs and spices, such as dried parsley, garlic powder, dried oregano, and black pepper.
You can store frozen cheese balls in the freezer for up to 3 months. After this time, the flavor and texture may start to degrade.
Thaw your frozen cheese balls in the fridge for 6 hours or overnight, keeping them wrapped in foil and plastic wrap. Then, let them come to room temperature for about 30 minutes. Place them on a platter and add any garnishes, bread, or crackers.
Yes, you can make frozen cheese balls up to a week in advance. However, if you plan to coat them in nuts, it is best to add the nuts closer to serving so they don't get soft.
