Make all 3 flavors of cheese balls or prepare just 1 or 2, adjusting the ingredients accordingly.
Ingredients
Base Recipe
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½ cup (1 stick) unsalted butter, softened
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3 packages cream cheese (8 ounces each)
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2 tablespoons fresh lemon juice
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½ teaspoon Worcestershire sauce
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5 dashes hot sauce (such as Tabasco)
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½ teaspoon coarse salt
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¼ teaspoon freshly ground white pepper
Cheddar and Cranberry
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8 ounces sharp orange cheddar cheese, finely shredded
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2 tablespoons store-bought chutney
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¾ cup dried cranberries, finely chopped
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Water crackers, for serving
Roquefort and Walnut
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6 ounces Roquefort cheese
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1 shallot, minced (about 1 tablespoon)
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2 teaspoons brandy (optional)
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1 cup toasted walnuts, coarsely chopped
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Vegetable chips (such as Terra Chips Sweets & Beets), for serving
Goat Cheese and Scallions
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8 ounces goat cheese
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2 tablespoons finely chopped scallions
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⅓ cup fresh curly-leaf parsley, finely chopped
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1 English cucumber, cut into ⅛-inch-thick slices, for serving
Directions
Basic Cheese Ball
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Put 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.
Cheddar and Cranberry Cheese Ball
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Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
Roquefort and Walnut Cheese Ball
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Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. Roll in walnuts to coat before serving. Serve with chips.
Goat Cheese and Scallions Cheese Ball
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Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. Roll in parsley to coat before serving. Serve with cucumber slices.
Cook's Notes
If not using immediately, refrigerate up to 3 days or freeze up to 1 month.