You Haven’t Had a Proper Cheese Ball Until You’ve Tried These Recipes

The unifying element for any cheese ball is softened cream cheese. JeanMarie Brownson/TCA

My sister’s family has mastered the party-friendly cheese ball. Decorated to resemble trees, snowmen, pumpkins, and more, they pull out all the stops to create elaborate versions for nearly every family party.

This easy-to-make appetizer proves perfect for casual gatherings, football game-watching, and tailgating. A decorated cheese ball is transportable for contributions to parties.

Lest you think this is an old-fashioned appetizer, consider that this simple combination of cheeses proves endlessly customizable. For example, think of favorite sandwich combinations such as corned beef and Swiss, or roast beef and caramelized onion. Alternately, shredded chicken, red pepper hot sauce, celery, and blue cheese could be the inspiration for a Buffalo-style chicken cheese ball.

The unifying element for any cheese ball is softened cream cheese. If desired, you can use 1/3 less fat cream cheese. Then stir in shredded cheese, spices, herbs, chiles, and more. Wrap and chill to firm everything to a spreadable consistency. When cold, roll in a coating for an attractive finished look.

For a group, make two cheese balls with different flavors. For daytime gatherings, a sweet version, made with soft goat cheese and dried fruits, can be served with whole grain crackers and more dried fruit. Similarly, a smoked salmon and chive offering works at brunch parties.

Serve this peppered salami and cheddar cheese ball with assorted crackers, cut vegetables, and toasted rye bread.

Peppered Salami and Cheddar Cheese Ball

Makes 8 appetizer servings

• 1 package (8 ounces each) cream cheese, softened
• 2 tablespoons mayonnaise
• Dashes hot red pepper sauce
• 1/4 teaspoon freshly ground black pepper
• 3 cups (8 ounces) shredded sharp cheddar cheese
• 1 1/2 cups (4 ounces) finely chopped peppered salami
• 1/4 cup drained giardiniera or olive relish
• 1/2 cup chopped fresh cilantro, parsley, or chives or a combination
• Assorted crackers, cut vegetables for serving

1. Beat softened cream cheese in a medium-sized bowl with a wooden spoon until light. Beat in mayonnaise, pepper sauce, and black pepper. Use a rubber spatula to gently stir in cheddar cheese, salami, and giardiniera or olive relish.

2 Scoop the mixture out onto a large sheet of plastic wrap. Use the wrap to form a ball that is completely wrapped. Set the ball into a small bowl and refrigerate until firm, about 1 hour. (The cheese ball can be refrigerated up to two days.)

3. Just before serving, put the chopped herbs onto a work surface. Unwrap the cold cheese ball and roll it to coat it on all sides with the herbs. Set the cheese ball on a serving platter and surround with crackers.

Smoked Salmon and Chive Cheese Ball

Makes 6 appetizer servings

Note: Look for hot smoked salmon, sold as fillets, in the refrigerated fish section. This also tastes great spread on toasted brioche bread.

• 1 package (8 ounces each) cream cheese, softened
• 2 tablespoons mayonnaise
• Dashes hot red pepper sauce
• 1/4 teaspoon freshly ground black pepper
• 4 ounces smoked salmon, broken into large flakes, about 1 cup
• 3 tablespoons thinly sliced chives or finely chopped green onion tops
• 1 tablespoon chopped fresh dill or dried dill weed
• 1 tablespoon each: sesame seeds, black sesame seeds, poppy seeds, dehydrated onion flakes
• Cut up fresh vegetables, bagel chips or assorted crackers

1. Beat softened cream cheese in a medium-sized bowl with a wooden spoon until light. Beat in mayonnaise, red pepper sauce, and pepper. Use a rubber spatula to gently stir in salmon, chives and dill.

2. Scoop the mixture out onto a large sheet of plastic wrap. Use the wrap to form a ball that is completely wrapped. Set the ball into a small bowl and refrigerate until firm, about an hour. (The cheese ball can be refrigerated up to two days.)

3. Mix seeds and onion flakes on a plate. Unwrap the cold cheese ball and roll in the seed mixture to coat it on all sides. Set it in a serving bowl. Surround with cut vegetables, bagel chips, or crackers.

Toasted Walnut, Fig, and Creamy Goat Cheese Ball

Makes 8 appetizer servings

• 1 package (8 ounces) cream cheese, softened
• 1 package (10.5 ounces) soft goat cheese, such as Montrachet
• 2 tablespoons honey
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/8 teaspoon salt
• 1/2 cup (2 ounces) finely chopped dried black Mission figs, about 6 whole
• 1/2 cup (2 ounces) finely chopped dried apricots, about 8
• 2 tablespoons chopped fresh fennel fronds, optional
• 1/2 to 1 cup finely chopped walnuts
• Whole grain crackers, dried fruits, for serving

1. Beat softened cream cheese in a medium-sized bowl with a wooden spoon until light. Beat in goat cheese, honey, vinegar, pepper flakes, and salt. Use a rubber spatula to gently stir in chopped figs, apricots, and fennel.

2 Scoop the mixture out onto a large sheet of plastic wrap. Use the wrap to form a ball that is completely wrapped. Set the ball into a small bowl and refrigerate until firm, about 1 hour. (The cheese ball can be refrigerated up to two days.)

3. Put the nuts into a small skillet set over medium heat. Cook, stirring constantly, until fragrant and lightly toasted, 2 or 3 minutes. Do not walk away or the nuts may burn. Transfer to a plate to cool.

Toasted Walnut, Fig, and Creamy Goat Cheese Ball. Dreamstime/TCA

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