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Party Cheese Ball

This cheese ball recipe will make any party feel groovy.

Party Cheese Ball
Party Cheese Ball
This image courtesy of recipelion.com

This cheese ball recipe is a retro fad that we’re thrilled is back. It’s an easy appetizer that takes all the goodness of cheese and crackers, but takes it to the next level with delicious mix-ins like Dijon mustard and chopped pecans. What’s not to love? This easy cheese ball recipe is the perfect thing to make for your next party. Your guests will love the blast from the past, and they’ll love the taste of this delicious appetizer even more. As a bonus, this recipe is really easy to make.

From the Chef: The first time a recipe for a cheese ball appeared in print was in Food of My Friends, a cookbook published in 1944 by Minneapolis Star-Journal columnist Virginia Safford. Soon after, everyone seemed to have their own variation on the classic party favorite, and it became a staple of 1950s house parties.
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Retro Recipes from the ‘50s and ‘60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love.

Serves8

Preparation Time10 min

Chilling Time8 hr

Ingredients

  • 3 cups grated extra-sharp cheddar cheese, room temperature
  • 1/2 (8-ounce) package cream cheese, room temperature
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 green onions, finely minced
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon brandy
  • 1 1/2 cup chopped pecans
  • Crackers, for serving

Instructions:

  1. Line a medium bowl with plastic wrap.

  2. In another medium bowl, combine the cheddar cheese, cream cheese, goat cheese, mayonnaise, mustard, green onions, Worcestershire, pepper, and brandy. Mix well until all the ingredients are incorporated. Shape the mixture into a ball and place in the plastic wrap–lined bowl. Cover.

  3. Chill for several hours or overnight.

  4. Roll the cheese ball in the chopped pecans.

  5. Serve with crackers.

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I love the little hint of smoky salty flavor from the Worcestershire sauce in this recipe! I always use the Lea and Perrins since it has a slight anchovy flavor. When I make a cheese ball for a party, there are always people lingering araund it mingling! Sometimes I will divide it into 2 smaller cheese balls and do one with the nuts and one without.

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