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April 17th is National Cheese Ball Day.
Here are 12+ cheese ball recipes, spelled cheeseball, if you prefer. The recipes are both savory and sweet (dessert cheese balls).
Along with a beer or a glass of wine, why not:Whip up a savory cheese ball to serve with beer, wine or cocktails.
For dessert or a tea party/coffee klatsch, serve a sweet cheese ball with shortbread or other cookies.
Consider a potluck cheese ball party: You supply the drinks, the guests make their favorite cheese ball recipes.
The first recipe below is from Taylor Takes a Taste for EatWisconsinCheese.com.
Also below:
> Today’s recipe.
> 11 more delicious cheese ball recipes.
> Different cheeses you can use.
> Flavorful mix-ins.
> Different coatings for cheese balls.
Elsewhere on The Nibble:
> Cheese ball history.
> The history of cheese.
> The history of Cheddar.
> The history of cream cheese.
> The different types of cheese: a photo glossary.
> The year’s 30 cheese holidays.
> The year’s 90 snack holidays.
> The year’s 40+ beer holidays.
> The year’s 25+ red wine holidays.
> The year’s 22+ white wine holidays.
RECIPE: PIMENTO CHEESE BALL WITH SALTED PECANS
Ingredients For 5-8 Servings
2 tablespoons unsalted butter
2 cups pecans
1 1/2 teaspoons kosher salt
2 cups (8 ounces) sharp Cheddar cheese, grated
4 ounces pimentos, drained and chopped
3 ounces softened cream cheese
3 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons grated yellow onion
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon hot sauce
1/4 teaspoon dry mustard
Preparation
1. MELT the butter in a non-stick skillet. Add the pecans and toast until fragrant, but not burned. Remove from the heat and toss in the salt. Allow to cool, then chop into medium to small pieces. Set aside.
2. PLACE the remaining ingredients into a large bowl. With a fork, mix until creamy. Chill for 1 hour.
3. LAY about 12 inches of plastic wrap on a level surface. Scoop out the chilled pimento cheese and form into a ball on top of plastic wrap. Roll the cheese ball in the chopped pecans, making sure the entire surface of ball is covered.
4. WRAP the ball tightly in plastic wrap and freeze. Before serving, allow the frozen ball to thaw for half an hour. Serve with your favorite crackers, chips or pretzels.
MORE CHEESE BALL RECIPES
Bald Eagle Cheese Ball For July 4th
Christmas Pomegranate Cheese Ball
Cream Cheese Balls For Brunch
Dessert Cheese Balls
Halloween Nacho Cheese Ball
Holiday Pine Cone Cheese Ball
Mini Holiday Cheese Balls
Mini Cheese Balls For The Cheese Course
Pimento Cheese Ball With Pecans
Pine Cone Cheese Ball With Pecans
Pomegranate Arils Cheese Ball
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[1] While many cheese balls are coated in crushed nuts, this one adds fresh herbs for vibrant appearance and taste. Here’s the recipe. You’ll find more delicious coating ideas below (photos #1, #4, #5, #6, #7, and #8 © Taste Of Home).
[2] How about a cheese ball covered in bacon, jalapeños and pecans? Here’s the recipe (photo © Brown Eyed Baker).
[3] Mini cheese balls in phyllo cups. Here’s the recipe from A Spicy Perspective (photo © A Spicy Perspective).
[4] Crab Rangoon Cheese Ball. Here’s the recipe.
[5] Serve different crackers, toasts, and breads with the cheese ball.
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[6] It’s not hard to make this pumpkin-shaped cheese ball. Here’s the recipe.
DIFFERENT CHEESES TO USE FOR CHEESE BALLS
While the traditional cheese ball is usually built on a foundation of cream cheese and sharp Cheddar, the possibilities can employ any cheeses with the texture and flavor profile you desire. The most important combination is one with spreadability.
Soft Cheese(s) For The Foundation
To start, you need a “binder” cheese that’s soft enough to mix but firm enough to hold a spherical shape once chilled.
Cream Cheese: The most popular base, it provides the necessary structure and a neutral, slightly tangy base.
Goat Cheese (Chèvre): For goat cheese lovers, its distinct earthy tang is a delight. It’s often blended with a bit of cream cheese to ensure it doesn’t get too crumbly.
>Mascarpone: This richer, silky cheese is popular in dessert cheese balls.
Neufchâtel: This slightly lower-fat alternative to cream cheese maintains a similar structural integrity.
The “Flavor” Cheeses
These are usually semi-hard cheeses, finely shredded so they incorporate evenly into the soft base.
For the best results, always grate the cheeses yourself. Pre-shredded bagged cheeses are coated in potato starch or cellulose to prevent clumping, which can give your cheese ball a slightly grainy or waxy mouthfeel.
Gouda or Smoked Gouda: Adds a buttery sweetness or a campfire-depth to the mix.
Pepper Jack: Perfect for adding a bit of “kick” and moisture.
Sharp Cheddar: The most common choice, it delivers a bold color along with its familiar, punchy flavor.
Swiss or Gruyère: A popular combination with bacon and almonds, with any mix-ins it provides a nuttier, more sophisticated profile. See the *footnote about Swiss vs. Gruyere below. Here’s the difference between French Gruyère and Swiss Gruyère.
The “Accent” Cheeses
These are crumbles typically folded in sparingly to add dimension without overwhelming the “flavor” cheese. However, you’re the chef here: Add as much as you want to, to achieve your desired flavor profile.
Blue Cheese or Gorgonzola: For cheese lovers who want a sharp, pungent profile, these deliver. They’re especially great with after-dinner dessert wines, including Port,
Feta: Used in Mediterranean-style cheese balls, the natural mix-ins are chopped olives and sun-dried tomatoes with dill or oregano.
Parmesan or Pecorino Romano: Often as an outer coating, when finely grated into the mix it adds a salty, umami finish.
[7] This recipe, popularized by the Pioneer Woman, has bacon and scallions into the classic Cheddar-cream cheese base.
FLAVORFUL MIX-INS
You can build layers of flavor and texture in the interior of the cheese ball. Since the base is dense, chop the mix-ins finely. Be sure to thoroughly pat dry “wet” ingredients.
Crunchy mix-ins: nuts, single variety or a mix.
Savory Mix-Ins: capers, crispy bacon, olives, pickles, pimentos, sundried tomatoes.
Zesty Mix-Ins: horseradish, lemon or lime zest (especially in the cream cheese), pickled jalapeños, scallions, Worcestershire sauce.
Sweet Mix-Ins: dried cherries, cranberries, or other dried fruit.
OUTER COATINGS FOR CHEESE BALLS
The classic coatings are crushed pecan or walnuts, which are delicious. But there’s so much more to consider.
The goal of the coating or “crust” is to find something that provides a crunch or a flavor pop to contrast with the cheeses. Consider:
Arty: Finely crushed beet, carrot, or kale chips provide intense color and earthy flavor.
Crushed & Crispy: Crushed crackers, fried onions, garlic chips, pretzels, tortilla or veggie chips, plus panko breadcrumbs. With this group, roll the coating right before serving to forestall sogginess.
Everything Bagel Seasoning: A powerhouse combo of sesame seeds, poppy seeds, dried garlic, and onion.
Fresh Herbs: Finely chopped chives, cilantro, dill, or parsley gives the cheese ball a vibrant appearance.
Spices & Seeds: toasted black/white sesame mix, caraway, fennel seeds, nigella, or other favorite seeds; or for heat, a heavy dusting of smoked paprika and chili flakes.
[8] In addition to crackers or baguette slices, add crudités to the plate. Here’s the recipe for this Garlic Parmesan Cheese Ball
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*The difference between “Swiss” and Gruyere cheeses: There are five different categories of cheese made in Switzerland. However, when Swiss cheese makers immigrated to the U.S. the hard style called Emmental/Emmenthal/Emmentaler, hard with large holes (called eyes), was the style Americans learned to think of as “Swiss cheese.” Not all authentic types of Swiss cheese are hard or have eyes.
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