Andy Montoya
A cheese ball is a delightful and easy-to-make retro appetizer for any occasion. It is a crowd-pleaser and can be made in just 15 minutes. The base ingredients are softened cream cheese, cheddar cheese, and simple seasonings, which are shaped into a ball and rolled in toasted pecans. You can also add other ingredients like bell peppers, scallions, lemon juice, Worcestershire sauce, garlic powder, and hot sauce to enhance the flavor. The cheese ball is then served with crackers, crudités, or crostini. It can be made ahead of time and stored in the refrigerator for up to a week. Additionally, it can be frozen for extended shelf life.
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Make-ahead | Can be made up to a week in advance |
| Nuts | Coat the cheese ball in nuts, preferably pecans |
| Nut preparation | Toast the nuts before coating the cheese ball |
| Nut alternatives | Bacon bits, dried fruit, crushed pretzels, crushed potato chips, crushed Cheetos, or Cheez-It crackers |
| Cheese | Cream cheese, cheddar cheese |
| Cheese preparation | Grate the cheese |
| Cheese alternatives | Mozzarella, gouda, pepper jack, or a blend of cheeses |
| Cheese to avoid | Super-dry cheeses like Parmesan or Cotija cheese |
| Spices | Ranch dressing seasoning, garlic powder, hot sauce, chili pepper, paprika |
| Vegetables | Green onion, bell pepper, scallions, lemon juice |
| Other ingredients | Sour cream, bacon, Worcestershire sauce |
| Serving | 10 to 12 people |
| Serving suggestions | Crackers, crostini, crudités, baguette, tortilla, pita bread, pita chips, bagel chips, pretzels, apple slices, celery sticks, carrot sticks, radish slices, bell peppers, thick kettle potato chips, pretzel chips |
| Storage | Refrigerate for up to 2 weeks |
| Freezing | Can be frozen for up to 1 month |
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What You'll Learn
Choosing the right cheese
A good place to start is with a base of cream cheese. Regular full-fat cream cheese is best, as it has a creamy texture and mild flavour that blends well with other ingredients. Softened cream cheese works well as it holds its shape once chilled. Make sure to buy block cheese instead of pre-shredded cheese, as it tastes better and you get more for your money.
Next, you can add a harder cheese for flavour and texture. Cheddar cheese is a popular choice, especially a sharp cheddar, which you can grate yourself for a creamier result. Other options include gouda (smoked or regular), pepper jack, or mozzarella. You can also use a blend of cheeses. Avoid dry cheeses like parmesan or cotija, as they won't be as spreadable.
If you want to add some spice, you can use pepper jack cheese or add a bit of hot sauce to the cream cheese before mixing.
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Preparing the cheese mixture
To make a good cheese ball, you'll need a soft cheese that can be easily beaten until smooth. For this reason, it's best to use blocks of full-fat cream cheese, not cream cheese from a tub. Bring the cream cheese to room temperature before you start, so it's soft enough to beat.
Add your other ingredients to the cream cheese and mix until well combined. A classic cheese ball uses sharp cheddar cheese, green onion, and spices. You can also add in some minced bell pepper and scallions to balance the richness of the cheese, and a kick of garlic powder, lemon juice, and Worcestershire sauce. If you want to get creative, you could add ranch dressing seasoning, sour cream, bacon, or even roll the ball in chili pepper and paprika.
When adding cheese, grate it yourself from a block for a better flavour and texture. You can use cheddar, gouda, mozzarella, pepper jack, or a blend of cheeses. Avoid dry cheeses like parmesan or cotija, as they won't be spreadable.
Once you've added all your ingredients, use a spatula or your hands to form the mixture into a ball. Be sure to spray your hands with non-stick cooking spray to prevent the cheese from sticking.
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Shaping the cheese ball
Shaping a cheese ball is an easy process. Start by making sure your cheese mixture is well combined and soft. You can use a spatula or your hands to form the mixture into a ball. If using your hands, spray them with non-stick cooking spray to prevent the cheese from sticking.
Once you have a ball shape, it's time to coat it in your chosen toppings. Place your toppings on a plate or chopping board and roll the cheese ball in them, gently pressing so they stick to the surface. You can use chopped nuts, dried fruit, bacon bits, crushed pretzels, or even crushed potato chips or crackers.
If you want to get creative, you can try rolling the cheese ball in a mixture of chili pepper and paprika, or fresh garlic. For a more classic approach, toasting your nuts before coating will give a more robust, nutty flavor.
Once coated, wrap the cheese ball in plastic wrap and gently roll it into a ball shape, refining and perfecting its form. Then, refrigerate for at least an hour or up to five days.
If you want to freeze your cheese ball, it's best to do so before coating it in toppings, as nuts and other toppings can lose their crispness. Wrap the uncoated cheese ball in a couple of layers of plastic wrap, followed by foil, and freeze for up to a month.
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Coating the cheese ball
Once you've made your cheese mixture, it's time to coat your cheese ball. There are endless options for coatings, but the classic choice is pecans. Toast the nuts before coating for a more robust, nutty flavor. Place your chosen coating on a plate or another flat surface and gently roll the cheese ball in it, sprinkling and patting the coating onto the sides until it's completely covered. You can also gently press the coating into the ball to help it stick.
If you're using nuts, be sure to chop them finely so they stick to the cheese ball more easily. You can use a rolling pin to crush them inside a zip-top bag if you're having trouble chopping them finely. While pecans are the most traditional choice, you can also use other types of nuts like almonds, walnuts, or a blend of nuts. Just be sure to avoid using whole or large pieces of nuts, as these will not stick to the cheese ball.
If you're not a fan of nuts, there are plenty of other coating options to choose from. You can use chopped dried fruit, bacon bits, crushed pretzels, crushed potato chips, or even something a little more unusual like crushed Cheetos or Cheez-It crackers. Get creative and use whatever you think might taste good! Just remember to chop or crush your chosen coating into small pieces so that it sticks to the cheese ball and is easy to spread.
Finally, wrap your coated cheese ball in plastic wrap and gently roll it into a ball shape. This will help to ensure that the coating sticks to the cheese ball and creates a nice, even shape. Then, place the cheese ball in the refrigerator for at least one hour to firm up before serving.
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Storing and serving the cheese ball
If you are making the cheese ball ahead of time, it can be stored in the refrigerator for up to a week. However, it is recommended to wait to add the nuts until closer to serving, as they can become soft. To store, wrap the cheese ball tightly in plastic wrap and keep it in an airtight container or bag.
When serving, it is best to use a cheese spreading knife to avoid crackers breaking into pieces when dipped. The cheese ball can be served with a variety of accompaniments, such as crackers, thick vegetable sticks, pretzel chips, crostini, or pita chips. For a more elaborate presentation, it can be the centrepiece of a charcuterie board, accompanied by cured meats, fruits, pickles, olives, and nuts.
If you want to freeze the cheese ball, it is best to do so before adding the nuts, as they will lose their crispness. Wrap the cheese ball tightly in plastic wrap, followed by an additional layer like foil, and place it in a freezer-safe bag. It can be stored in the freezer for up to a month. When ready to serve, thaw it overnight in the refrigerator, then add the nuts and let it thaw completely before serving.
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Frequently asked questions
A cheese ball can be stored in the refrigerator and will stay fresh for several days or up to 2 weeks depending on the freshness of the ingredients used.
Good cheeses to use include sharp cheddar, gouda, pepper jack, mozzarella, or a mixture of cheeses. Avoid using dry cheeses like parmesan or cotija cheese as they won't be as spreadable.
Popular coatings include toasted pecans, almonds, walnuts, or other finely chopped nuts. You can also get creative with crushed pretzels, crushed potato chips, dried fruit, or bacon bits.
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