Classic Cheese Ball
Bring some ease and nostalgic glamour to your entertaining spread with this classic cheese ball recipe. The cheese ball was a popular appetizer in the 1950s and ’60s but has actually been around since the early 1800s when the first recorded cheese ball was created in Massachusetts.
Making a cheese ball could not be easier. At the very least it requires a combination of firm and soft cheeses, seasoning and spices, and something to coat and garnish it with after it has been formed for an attractive presentation. All the ingredients come together in a food processor in minutes. Transferring the cheese mixture to a small bowl lined with plastic wrap will aid you in the cooling and shaping process. Some chilling time is required for the cheese to become firm enough to mold into a ball. Use the plastic wrap to help you mold it without creating a big mess. Dip the ball in toasted nuts for texture and a beautiful exterior, then chill it a second time until you’re ready to serve with your favorite crackers.
There are many ways to modify this classic recipe to your own palate. Try the Port Wine Cheese Ball with blue cheese and a splash of ruby port (reminiscent of the one of Hickory Farms fame). Heat things up with our Pimiento Cheese Ball, which has all the comfort of pimiento cheese and is rolled in chives (also consider trying what executive editor Sonia Chopra does and mix a little kimchi juice into the cheese!). Or create your own favorite flavor; you can use any cheese and seasonings you want as long as you stay true to the ratios in the recipe.
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What you’ll need
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Food Processor
$63 At Amazon
Box Grater
$12 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Large Bowl
$18 At Amazon
Rubber Spatula
$13 At Amazon
Recipe information
Total Time
20 minutes (plus 1–1½ hours for chilling)
Yield
6–8 servings
Ingredients
¾
4
4
2
1
½
½
½
¼
Preparation
Step 1
Preheat oven to 400°. Toast ¾ cup raw pecans on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool 5 minutes. Chop into ¼" pieces or smaller, place in a small bowl, and let cool. Set aside.
Step 2
Meanwhile, line a bowl large enough to hold your fist with a sheet of plastic wrap, leaving a 3" overhang. Process 4 oz. cream cheese, room temperature, 4 oz. sharp or extra-sharp cheddar, coarsely grated (about 1¼ cups), 2 Tbsp. unsalted butter, room temperature, 1 tsp. onion powder, ½ tsp. garlic powder, ½ tsp. Worcestershire sauce, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. freshly ground pepper in a food processor until smooth. Taste and add more onion powder, garlic powder, salt, and/or pepper if needed. Scrape cheese mixture into prepared bowl; lightly cover with plastic overhang. Chill until firm, 1–1½ hours.
Step 3
Using plastic wrap, mold cheese mixture into a ball, then remove plastic and discard. Roll ball in reserved pecans, pressing gently to adhere and molding ball more if needed, until well coated (the ball will be easier to mold once it’s covered in nuts). Place cheese ball on a platter and chill until firm, at least 30 minutes.
Step 4
To serve, re-form cheese ball if needed and arrange assorted crackers around.
Do ahead: Cheese ball can be made 1 day ahead. Cover and keep chilled.