I was first introduced to cheese balls by my dear, dear friend Lauren. Her mother always made them during the holidays, and one year she brought one over to our house. It was a magical affair that left me deeply in love with cheese balls.
This year I decided to attempt to make my own. I knew it was supposed to be simple, but when I looked up “cheese ball” on the internet, I couldn’t believe just how simple.
I chose smoked cheddar, parmesan and neufchâtel cheese, because I really like bold flavors and wanted the cheese ball to have a kick.
I rolled it in slivers of almonds. My husband recommended I toast them first, and I’m so glad as it gave them more flavor as well as a fresher texture.
I’m excited because this is just the first door to cheese balls. . . I have so many more ideas percolating in my head; tarragon, lemon zest, and goat cheese. . . habanero, cumin and tequila… It’s going to be fun!
NEW YEAR CHEESE BALL RECIPE:
8 oz Neufchâtel cheese or cream cheese at room temperature.
1 cup smoked cheddar or gouda grated
1/2 cup parmesan grated
1/4 teaspoon cayenne pepper or more to taste
1/2 teaspoon oregano
1/2 teaspoon summer savory
1/4 teaspoon fresh ground black pepper
In a warm pan lightly toast:
1/2 cup almond slivers
Roll the cheese ball in the almond slivers and then refrigerate until use.
Hope you all had a happy new year!