New spins on this retro app help keep it fresh.
| CHEESE BALL | CHEESES | MIX-INS | COATING | ACCOMPANIMENT |
| Bacon Scallion Cheese Ball | Young cheddar, cream cheese | Chopped Scallions | Chopped bacon | Woven wheat crackers |
| Chocolate Chèvre Cheese Ball | Fresh goat cheese | Cocoa powder | Semi-sweet chocolate chips | Vanilla cookies |
| Spicy Cheese Ball | Cream cheese, grated Asiago | Chopped pepperoncini, chopped salami | Toasted panko breadcrumbs | Butter crackers |
| Sweet and Salty Cheese Ball | Blue cheese, fromage blanc | Chopped caramelized shallots, chopped dates | Candied pecans | Water crackers |
Cheese Ball Tips
- Bring all ingredients to room temperature before assembling your cheese ball—but don’t leave fresh cheeses out for longer than two hours.
- Every cheese ball needs a fresh cheese that can hold its shape to serve as the base. Cream cheese is the most common, but you can also use fromage blanc, fresh chèvre, mascarpone, and more. Whip in accent cheeses using a food processor for an additional flavor boost (grate them first if they’re firm).
- Textural contrast is what makes cheese balls so addicting. Fold softer flavorings directly into the mixture, and roll the ball in something crunchy to finish.
- If your cheese ball is too runny, add a tablespoon of unsalted butter to the mixture—this will help it solidify as it chills.
- A dash of booze—beer, wine, or liquor, depending on your recipe—never hurt a cheeseball (it’s the holidays after all!).
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
