Party Cheese Ball with Goat Cheese and Almonds
A creamy and tangy cheese ball made with goat cheese, white cheddar, and dried cranberries, rolled in toasted almonds. The perfect make-ahead appetizer for any gathering.
Ingredients
Cheese Ball Base
- 8 ounces cream cheese, room temperature
- 4 ounces goat cheese, room temperature soft chèvre works best
- 3 tablespoons unsalted butter, room temperature
- 1 1/4 cups freshly grated white cheddar cheese preferably Boar's Head Vermont Cheddar
- 3/4 cup dried cranberries, divided 1/4 cup goes into the mix; 1/2 cup for coating
- 1 clove garlic, roughly chopped optional — adds a savory depth
- 2 tablespoons honey
- 1 1/2 teaspoons freshly squeezed lemon juice
- 2 teaspoons dried chives
- 1 teaspoon fresh thyme leaves plus extra for garnish if desired
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon white pepper black pepper can be used
- 5 ounces sliced almonds toasted for best flavor
Instructions
Preparation
- Soften and blend the cream cheese, goat cheese, and butter until completely smooth.
- Fold in grated white cheddar, most of the dried cranberries, herbs, honey, lemon, and seasonings.
- Shape the mixture into a tight ball, wrap, and chill for several hours (overnight is best).
- Just before serving, mix almonds with remaining cranberries and thyme, then roll the chilled cheese ball in the coating until evenly covered.
Notes
For a dairy-free variation, use a firm plant-based cream cheese and omit the goat cheese; replace cheddar with a dairy-free sharp shreds. For nut-free guests, substitute crushed crispy shallots or toasted seeds for the almonds.