From Our Moms

Cheese ball

Cheese Ball (Lisa Zwirn)
May 5, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 10

Cheese balls were popular in the 1960s and ’70s and this is the one my mother, Michele, made. She added crumbled blue cheese, which gave it a tangy flavor, and rolled it in pecans.

12 ounces (1 1/2 eight-ounce packages) regular cream cheese, at room temperature
6 ounces sharp cheddar, shredded (2 1/2 cups), at room temperature
3 ounces blue cheese, crumbled ( 3/4 cup), at room temperature
1/2 small onion, grated
1 teaspoon Worcestershire sauce
3/4 cup chopped pecans or walnuts

1. In a large bowl, work the cream cheese, cheddar, blue cheese, onion, and Worcestershire sauce until well combined.

2. Use your hands to form it into a smooth ball. Place the nuts on a cutting board and roll the cheese ball in them.

3. Wrap in plastic wrap and refrigerate for at least 4 hours.

Lisa Zwirn