Make Your Next Cheese Ball Using This Simple Formula
Joining a corporate holiday party or other seasonal cheeseball event is an easy and cost-effective way to make friends and influence coworkers. Cheese balls are fun to eat and easy to make, and there are loads of recipes for them on this wide and vast information network.
I don’t think I’ve ever made the same cheese ball twice. I enjoy experimenting with flavorings, but I also hate the following recipes. However, I love the plug-and-play formula that makes recommendations without limiting you to a strict list of ingredients, and I have just such a formula for making light and savory cheese balls.
Claire’s lightweight and flexible cheeseball formula
8 ounce cream cheese + 8 ounce grated hard cheese + 1 tablespoon seasoning mixture + 2 teaspoons sour liquid + crunchy
That’s all.
For a spread cheese, you will need cream cheese, goat cheese, a cream cheese and goat cheese mixture, or a seasoned spread cheese such as Alouette (although you may have to cut back on the seasoning if you use this latter).
For hard cheese, cheddar is best, but don’t be afraid to try something aged, such as seasoned gouda with crystal splashes, Gruyere or Romano pecorino.
The exact amount of seasoning you should use can vary depending on how salty it is, so start with two teaspoons if it’s high in sodium. There seems to be an endless number of seasoning mixes available only from Trader Joe’s, and you can fantasize with one if you want, but don’t underestimate the classic Italian seasoning package that’s just the right size for flavoring a single cheese ball. …
The acidic splash will keep your dairy lump from feeling heavy and fatty on the palate. Lemon juice, red wine vinegar, and pickle brine work well, but the latter is my absolute favorite.
Finally, you will need some crunchy material to cover it. Roasted garlic is my last jam, but I also love the traditional sliced pecans (or any other nut) and anything that spices up the bagel.
How to assemble a cheese ball
While your soft processed cheese is at room temperature, grind the hard cheese if it hasn’t been shredded first. Place both cheeses in a bowl and stir well with a wooden spoon. Add a couple teaspoons of the seasoning mixture, stir again and flavor the mixture. Add an extra teaspoon or two if you feel like it. Add acid, stir again, then give the ballless cheese the final flavor and add some more of what it needs. Wrap the cheese ball in plastic and refrigerate to mix the flavors for at least an hour. When you’re ready to serve it, unfold it, sprinkle with crispy filling on a plate, and roll the cheese into small pieces, pressing them into a ball if necessary to make them stick better. Serve with crackers.