Cheese balls have a bad reputation, probably because they often look (and taste) like they belong in the pages of a faded food magazine from the 1970s. But with the right ingredients and some updated styling, these make-ahead party appetizers can be a modern twist on the usual cheese plate.
These five recipes dress up cheese with nuts, herbs, olives and even fruit, mixing in or layering the additions for a pretty effect. Most break out of the usual cheese ball shape, molding the cheese into loaf-shaped terrines or one-bite balls. Although they need time in the refrigerator to set, cheese balls can often be assembled several days before the party, definitely a plus as the busy holiday entertaining season approaches.
• Pesto, Olive & Roasted Pepper Goat Cheese Torta at Gourmet (pictured)
• Bacon-Jalapeño Cheese Ball at Homesick Texan
• Smoked Gorgonzola Rosemary Mini Cheese Balls at Knead to Cook
• Farmhouse Cheddar & Stilton Terrine at Bon Appetit
• Gorgonzola & Walnut Terrine at Food & Wine
Check out our own recipes below, too — we've definitely embraced the modern cheese ball!
More Cheese Balls on The Kitchn
• Party Hors D'oeuvres: A Trio Of Cheese Balls• Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon
• Thanksgiving Nibble: Pumpkin-Shaped Cheese Ball
• Recipe: Blue Cheese and Rosemary Cheese Ball
Do you have a favorite cheese ball recipe?
Related: Easy Party Appetizer: Grapes Wrapped in Goat Cheese
(Image: Romulo Yanes/Gourmet)
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I have only love for cheese ball-like appetizers! My mom and grandmother used to do catering events with Narsai David, who makes an incredible Chutney Cheese Pate that has found its way onto many a table at our family get togethers. The base is a blend of cream cheese, sharp cheddar, curry powder, hot sauce, and a glug of dry sherry. After letting it chill in a thin layer, you top the whole thing with Major Grey's mango chutney and chopped green onions, serving crackers alongside. It is killer good.
Here's the recipe: http://sanfrancisco.cbslocal.com/2011/02/09/narsai-david-recipe-chutney-cheese-pate/
I have made the trio of cheese balls from this website several times and it is always a hit--gone about 3/4 of the way through the party, and no leftovers. They are just a tiny bit Mad Men retro, but the flavors are modern, so that's my theory on why they are so popular
I love cheese balls and make my Mom's every year during the holidays..nostalgic, I guess :-)
I don't know how something so delicious could possibly get a bad reputation!
Most cheese balls would be lucky to be my mother's cheese ball, as it is DELICIOUS. These look pretty tasty, too, but hey! No need to knock mom's.
These look delicious, but there's nothing wrong with a good 1970's-style cheese ball, if it's made with good ingredients instead of a mishmash. (And looking at my vintage 1970s cookbooks, I'll stipulate that the '70s were a mishmash-recipe kinda time.)
My go-to cheese ball is just smoked gouda, cream cheese, and parsley mixed with some seasonings --- pepper, enough chili powder or good paprika to perk it up, lemon zest and juice, usually a squirt of hoisin sauce for depth --- and rolled in toasted salted chopped (sometimes smoked) almonds. I serve it with crackers, crudites, and either grapes or apple slices, and it often disappears before I even have a chance to have some myself.
Fortunately for me, the mixture benefits from a nice long chill before shaping, during which time I usually retire to the living room with a schmear of cheese ball prototype, a handful of almonds, and some crackers or apple slices, so I can relax and "test the flavor." I find a glass of wine helps me maintain objectivity.
Sounds good..I think I need to try it :-)