Photo: Clara Moore
This zippy, nut-covered ball of cheese has been a fixture at just about every family holiday since I can remember.
It is also the first recipe I ever wrote down. I remember getting a pencil and a piece of loose leaf paper, pulling up a kitchen chair to the counter, and asking my mom for the recipe for her cheese ball. I wanted to write it down so it would never be lost. (Yes, I was a slightly dramatic child.)
My mom smiled and gave a soft laugh before she indulged me. I scribbled it on the paper, which probably knocked around my junk drawer for years. Unfortunately, I do not have that original pencil scrawled recipe, but I have made it for years now so the recipe is tucked away in my brain – just like my mom when I pulled up that kitchen chair to the counter.
Go forth and conquer your friends and family with this super-simple super-delicious cheese ball!
Old School Cheese Ball
- one 8 ounce container cream cheese, softened
- 8 ounce block cheddar cheese, grated
- 1/2 small yellow onion, grated
- 5 ounces blue cheese, crumbled
- 5 dashes Worcestershire sauce
- 1 cup chopped and toasted walnuts or pecans
- Mix everything but the nuts in a bowl until well combined. Place bowl in refrigerator for 20 minutes to chill the cheese. This will make it easier to form.
- Spread nuts over a cutting board or plate. Take out cheese and form it into one large ball or two smaller ones. Then roll the cheese balls in the nuts, coating all sides.
- Assemble cheese balls up to two days ahead. Keep them refrigerated until ready to serve.