Our neighbor in Connecticut when I was growing up made us this cheese ball every December. We’d always open it on Christmas Eve. Now I find myself making it to bring to parties and share with neighbors.
Mrs. Dansereau used cheddar cheese spread and put a maraschino cherry on top. I’ve modified the recipe to make it all natural. I also usually multiply the recipe—I can make four at once in my Kitchenaid mixer.
- 3 oz. blue cheese
- 5 oz. cheddar cheese, shredded
- 8 oz. cream cheese
- 1/2 tsp. Worcestershire sauce
- 1 Tbsp. dried minced onion
- walnuts, chopped
- parsley, chopped (optional)
Blend all ingredients until even. This can be a lot of work, especially if the cream cheese is not softened. I found it best to work in my largest bowl, and to use a fork, a potato masher, and a stiff bowl scraper. Or, I use my Kitchenaid mixer with the paddle attachment, stopping to scrape as needed.
Line a small bowl with plastic wrap and put the cheese on top. Fold the wrap around the cheese, and shape the cheese roughly into a ball. Wrap tightly and refrigerate.
Once the ball is cold, shape it better, pressing out any air pockets. Unwrap the ball and roll it on the walnuts and parsley, pressing to create a coating.