Cheddar Cheese Ball

A classic party cheese ball of cream cheese, Wispride Cheddar spread, Danish bleu cheese and grated onion, rolled in chopped walnuts and parsley. Serve with crackers.

Naturally gluten-freeNo added sugar

Contains: milk, fish, tree nuts, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Cheddar cheese ball rolled in walnuts and parsley with a wedge cut out, surrounded by crackers
  • Prep 20 min
  • Total 20 min
  • Yield 1 large cheese ball

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Few hors d'oeuvres say party like a cheese ball. Sandra Mills's version blends a full pound of cream cheese with Wispride Cheddar spread, Danish bleu cheese, grated onion and a dash of Worcestershire, then rolls it in chopped walnuts and fresh parsley.

Make it ahead, wrap it and chill it until firm, and set it out with a basket of crackers.

Ingredients

Cheese ball

  • 1 pound of cream cheese
  • 8 ounce container of Wispride Cheddar Cheese Spread
  • 4 ounces of Danish Bleu cheese
  • Small onion, grated
  • Dash of Worcestershire Sauce

To roll the cheese

  • 1/2 cup chopped walnuts
  • Chopped fresh parsley

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

  1. Mix. Place the cream cheese, bleu cheese, Wispride and grated onion in a small bowl. Use an electric mixer to mix until well combined.
  2. Season. Shake in a dash of Worcestershire Sauce.
  3. Prepare the coating. Mix the nuts and parsley on a piece of waxed paper.
  4. Shape and roll. Form a ball of the cheese and roll it in the nut mixture until covered.
  5. Chill. Wrap in plastic wrap and chill. Serve with crackers.

Gluten-freeNo added sugar

Tips

  • Let the cream cheese soften at room temperature first so it mixes smoothly.
  • Pecans can replace the walnuts in the coating.

Questions about this recipe

Can I make a cheese ball ahead?
Yes. Wrapped tightly, it keeps in the refrigerator for several days, and it is easier to roll and slice once it has firmed up.

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