Cheese Balls
Author: 
Recipe type: Small Plates and Snacks, Cooking for a Crowd
Prep time: 
Total time: 
Serves: 3 large cheese balls
 
Ingredients
  • Base Recipe
  • ½ cup (1 stick) unsalted butter, softened
  • 3 packages cream cheese (8 ounces each), softened
  • 2 tbsp. fresh lemon juice
  • 1 dash Worcestershire sauce
  • 5 dashes hot sauce (such as Tabasco)
  • ½ tsp. coarse salt
  • ¼ tsp. freshly ground pepper
  • Cheddar and Cranberry
  • 8 ounces sharp orange Cheddar cheese, finely shredded
  • 2 tbsp. store-bought chutney
  • ¾ cup dried cranberries, finely chopped
  • Roquefort and Walnut
  • 6 ounces Roquefort cheese
  • 1 shallot, minced
  • 2 tsp. brandy (optional)
  • 1 cup toasted walnuts, coarsely chopped
  • Goat Cheese and Scallions
  • 8 ounces goat cheese
  • 2 tbsp. finely chopped scallions
  • ⅓ cup finely chopped fresh parsley
Instructions
  1. Make the base: put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.
  2. Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll the cheese ball in the cranberries to coat before serving.
  3. Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the walnuts to coat before serving.
  4. Stir the goat cheese and scallions with the base in the remaining bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the parsley before serving.
Recipe by In Good Taste at https://ingoodtaste.kitchen/cheese-balls-three-ways/