By Kim Severson
Updated Nov. 3, 2023
- Total Time
- 15 minutes, plus softening and chilling
- Rating
- 5(936)
- Notes
- Read community notes
The cheese ball is a stalwart of the Midwest co*cktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.
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Ingredients
Yield:1 12-ounce cheese ball, about 8 to 10 servings
- 4tablespoons good-quality salted butter
- 1cup shredded sharp, flavorful cheese, in any combination that might include Gruyère, Cheddar or blue cheese
- 3ounces fresh goat cheese
- 4ounces cream cheese
- 1heaping tablespoon finely chopped scallions
- ¼teaspoon cayenne
- ¼teaspoon fish sauce
- 1tablespoon lemon juice
- ⅓cup chopped, salted roasted pecans
- 1heaping tablespoon chopped flat leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
182 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 209 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
Step
2
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Step
3
Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
Step
4
Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
Step
5
Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
Ratings
5
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936
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Cooking Notes
Jkpolaski
Added some dried cranberries to the pecan and parsley mixture. Tasty and festive. Also, made mini balls with a pretzel stick in them for easy grabbing. Yum.
Allison
This was really, really good, and very well received! I used equal parts double cream bleu cheese and extra sharp cheddar. I didn't want to buy fish sauce just to use 1/4 tsp, so I used Worcestershire and a bit of anchovy paste, which I always have on hand. I also added a little liquid smoke and I really think the smokiness added more depth of flavor. I couldn't find roasted pecans, so I seasoned my own with butter, salt, a little cayenne pepper, and roasted them in the oven.
Lars
Make a day in advance and refrigerate. The flavors intensify by waiting and the result is worth the wait
Laura
There is no reason to add fish sauce to a cheese ball. To add a bit of umami presence and a tad of savory, add finely chopped mushrooms and a bit of salt or tamari. That said, a cheese ball with a blend of high quality, flavorful cheeses served at room temperature can stand on its own. Serve with fresh, high quality crackers and a nice sweet pepper jelly. Always place an ingredient list nearby if you put fish sauce in a typical food item that a vegetarian might eat. Thank you.
Leena
I've been making a version for decades after co-worker's holiday dish was a hit. Simply cream cheese, bit of Louisiana hot sauce, crumbled extra sharp cheddar (shred if u can't crumble) all warm to room temp. Mix by hand w/big 2 tine meat fork-to maintain chunks! Mix in fine diced blk olives,scallions, sweet red&green bell pepper, shape&roll in nuts/parsley. Go for 60/40 cheese/veg ratio. Veggies add HUGE flavor & texture. Vary by adding blue cheese, bacon, ham bits.
Polly Carr
I make a bleu cheese ball (includes walnuts and parsley, among other things -- just to note similarities) and have frozen them successfully many times.
drewj
I'm veggie and skipped the fish sauce... Was excellent and barely any left after our party. Will make again.
Julie
I have made this recipe several times with different cheeses but my latest combination of gruyere and gouda has been the family favorite.
mka
To make this vegetarian, use soy sauce instead of the fish sauce. You will add the umami and salt, maybe not the “funk” but a great sub.
Carol Arnold
Absolutely delicious. Just make sure to chill it enough to make a log or a ball. If too soft, it gets really messy.
Laura
I’ve made many delicious cheese balls without fish or anchovy sauce. When serving a normally ‘vegetarian ‘ dish that has hidden fish sauce in it, please be kind enough to inform your guests of the ingredients. It would be greatly appreciated. Thank you.
Antal
I used a healthy pinch of porcini mushroom powder to the same end.
mary
Yes I usually make many, but don't roll them in the parsley mix. Then wrap individually in plastic wrap and put in a zip loc or some sort of freezer container. They do great in the freezer, keep for ages.
Kansas City Jill
Made this for Xmas (of course) and used chopped pistachio for the nuts. This will become a must-make for holiday...everyone liked it, even those who snarked about how they didn't like cheese balls!
beulah
This was amazing. AMAZING. Cheeseball skeptics at my party stood corrected!
Drew
This is delicious. I’ve come back to it so countless times and it’s a hit every time! Someone recommended dried cranberries added to the exterior here, I’ve done that as well as sour dried cherries, both wonderful additions. I’ve also started subbing pistachios (yet another commenter’s suggestion) when my daughter was diagnosed with pecan allergy. Again, wonderful! For me, I can’t imagine not having the fish sauce. Try it as written and make riffs from there!
my note
Pretty addictive. Added some horseradish sauce for flavor. Substituted goat cheese frommage blanc for goat cheese.
my note
Added some horseradish sauce. Used ~3T goat cheese frommage blanc instead of goat cheese.
Jenn Johnson
Made for the holidays and it was the first thing gone on the buffet table! I used smoked Gouda and Dubliner cheeses. No fish sauce at my store, so I used some Veggie Umami sauce instead. It was great, in fact I might use more than a quarter teaspoon next time. Making this again for New Year’s Eve party.
TGP Italy
We usually do this once a year. We made it with Roquefort, Caprino, and Morlacco del Grappa for Boxing Day. We love that the recipe is infinitely variable according to which cheeses you use. The only thing is that serving this as an antipasto, you seriously risk guests arriving at the table already sated.
Jim
A WINNER! Guests were RAVING. A retro delight.
Elizabeth B-D
I make this as an appetizer for Christmas dinner. Everyone really liked it. Did not use fish sauce. However when I followed the recipe and tasted it, I thought it was really bland. In increased the amount of cheddar cheese by and additional 1/2 to 3/4 cup but did not increase the cream cheese or goat cheese. Served with crackers and sliced pears.
Jennifer
Very good. Had my doubts when I tasted it immediately after making it, but 24 hours later it was terrific. Made as written with the exception of worcestershire in place of fish sauce. Needed a lot more pecans and parsley than called for. Next time I will divide this into two balls and freeze one, which would still be ample for eight of us. I found it a bit salty and will use unsalted butter instead and a lot more scallion. Looking forward to trying this with blue cheese.
Roberto
Delish! I did sort of doubled it. 10 oz cheddar, about 8 blue cheese, 8oz cream cheese, and a stick of butter. Amazing stuff. Really like the parsley
kath
I used Murray’s English cheddar, Vermont creamery goat cheese, and Philadelphia cream cheese. Everyone loves it!
Erin
Love this! It's a huge hit at parties. I usually skip the butter or only add 1 tablespoon. It's very versatile - I've used different nuts and herbs for the coating based on what I've had on hand, and definitely recommend a high quality, interesting, flavorful cheese to make it pop. To be veg I add worcestershire sauce or miso, and to be spicier add some smoked chili powder and/or hot sauce.
Tad
A friend gave me a tip for a great vegetarian substitution for fish sauce — a product called Bragg’s Liquid Aminoes. (I admit, it has about the least-appealing name imaginable.) It’s labelled as a soy sauce substitute, but it’s more umami rich and dynamic than soy sauce.
Smith
Great recipe! Now that I've made it a few times I've started to adapt. I had smoked almonds in the cabinet which I added to the pecan crust--a nice smoky and salty addition. Also, I've realized that I don't love the filmy mouthfeel of cold butter, so I am going to reduce by half (2 Tbsp) next time. You really can use whatever you have on hand as the recipe suggests! I always make the day beforehand and I think it improves the flavor.
Jen
Shape into a log instead for easier serving
CLM
I made this a week in advance and it froze perfectly. Thawed in the fridge the night before than sat at room temp for a couple hours before eating. It was too lemony for a cheese ball. I think I’ll cut the lemon juice by half next time.
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