Cheddar Cheese Ball
A creamy, nut-crusted cheddar cheese ball that's perfect for parties and gatherings, made with sharp cheddar, cream cheese, and farmers cheese.
Ingredients
Cheese Mixture
- 8 ounces sharp yellow cheddar cheese, shredded
- 8 ounces cream cheese, at room temperature Ensure it's softened for smooth blending.
- 8 ounces farmers cheese (no salt added) Skip added salt if using salted farmers cheese.
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Coating
- 1 cup pecans, toasted and chopped Or substitute with other nuts like walnuts or almonds.
Instructions
Preparation
- Prepare the cheeses: shred the cheddar and let the cream cheese sit at room temperature.
- Pulse the base ingredients: add cheddar, cream cheese, farmers cheese, Worcestershire sauce, paprika, onion powder, salt, and pepper to a food processor. Pulse until it becomes a smooth paste.
- Divide and shape: scoop the mixture onto plastic wrap and divide in half; form each half into a tight ball.
Chilling
- Wrap each ball and refrigerate for at least 2 hours, preferably overnight.
- Toast and chop pecans: toast pecans in a dry skillet over medium heat until fragrant.
Finishing
- After chilling, unwrap the cheese balls and roll them in the chopped pecans until evenly coated.
- Serve with crackers, sliced baguette, or crudités.
Notes
For variations, consider replacing nuts or adding spices. This cheese ball can be made several days in advance or frozen if needed.