Classic Cheese Ball

Bring some ease and nostalgic glamour to your entertaining spread with this classic cheese ball recipe. The cheese ball was a popular appetizer in the 1950s and ’60s but has actually been around since the early 1800s when the first recorded cheese ball was created in Massachusetts.

Making a cheese ball could not be easier. At the very least it requires a combination of firm and soft cheeses, seasoning and spices, and something to coat and garnish it with after it has been formed for an attractive presentation. All the ingredients come together in a food processor in minutes. Transferring the cheese mixture to a small bowl lined with plastic wrap will aid you in the cooling and shaping process. Some chilling time is required for the cheese to become firm enough to mold into a ball. Use the plastic wrap to help you mold it without creating a big mess. Dip the ball in toasted nuts for texture and a beautiful exterior, then chill it a second time until you’re ready to serve with your favorite crackers.

There are many ways to modify this classic recipe to your own palate. Try the Port Wine Cheese Ball with blue cheese and a splash of ruby port (reminiscent of the one of Hickory Farms fame). Heat things up with our Pimiento Cheese Ball, which has all the comfort of pimiento cheese and is rolled in chives (also consider trying what executive editor Sonia Chopra does and mix a little kimchi juice into the cheese!). Or create your own favorite flavor; you can use any cheese and seasonings you want as long as you stay true to the ratios in the recipe.