Classic Cheddar Cheese Ball

From Cook's Country | December/January 2011

Why this recipe works:

We passed on the processed cheese in our Classic Cheddar Cheese Ball for more flavorful extra-sharp cheddar, which—combined with Worcestershire sauce, cayenne pepper, and garlic—gave the cheese balls some “oomph.” To add creaminess and help bind the ingredients, we turned to cream cheese.… read more

We passed on the processed cheese in our Classic Cheddar Cheese Ball for more flavorful extra-sharp cheddar, which—combined with Worcestershire sauce, cayenne pepper, and garlic—gave the cheese balls some “oomph.” To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.

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Serves 15 to 20

You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.

Ingredients

Detail sfs easycheesballs 033 cco
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