Classic Cheese Ball Recipe | Small Town Woman
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A classic cheese ball made with cream cheese, sharp cheddar cheese, green onions, and a few tasty spices all combined and rolled in chopped pecans. Enjoy this cheeseball with crackers, pretzel crisps, apple or pear slices, or crostini. Prep this popular appetizer up to 7 days in advance and store the balled mixture in the fridge but roll it in the chopped nuts right before serving.
How to make a Classic Cheese Ball
Using a stand mixer with the paddle attachment or handheld electric mixer on medium speed, beat the cream cheese until smooth. Add the cheddar cheese, hot sauce, Worcestershire sauce, kosher salt, garlic powder, onion powder, and fresh ground black pepper. Beat until smooth and creamy, scraping down the sides of the bowl and beater when needed.
Now lay out a large piece of plastic wrap on a countertop. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the ball overnight or for up to 7 days. I usually place it back in the coldest part of the fridge.
When ready to serve, take the cheese ball out of the fridge. Roll it in the chopped nuts and place it on a serving platter with your choice of goodies.
Helpful recipe tips
- Use any good quality tasty cheddar cheese, like white cheddar, smoked cheddar, or my favorite sharp cheddar.
- It is best to make this cheese ball in advance so the beaten cream cheese mixture has ample time to chill and form. This cheese ball can be made up to 1 week in advance.
- Other nuts to use include slivered almonds or sliced almonds (preferably toasted), chopped walnuts, or chopped pistachios.
- Try other dried herbs like parsley, oregano, or marjoram.
- Place that cheese ball on a charcuterie board with olives, grapes, candied…
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