Cheese Ball

How to Make Cheese Ball

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1. Beat the cream cheese in a bowl until smooth, then mix in the cheddar, spring onions, garlic, Worcestershire sauce, cayenne and salt.

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2. Scrape the mixture onto a sheet of cling film, shape it into a rough ball, wrap it up, and refrigerate for 2 hours, until firm.

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3. Mix the chopped pecans and parsley on a plate.

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4. Unwrap the cheese ball, roll it in the pecans, pressing them on so they stick all over.

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5. Set it on a plate and serve with crackers and vegetable sticks.

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Tips for Making Cheese Ball

• Soften the cream cheese properly. Cold cream cheese leaves lumps, and it does not blend with the cheddar.
• Grate the cheddar finely from a block. Pre-shredded cheese has a coating that makes the mixture dry and grainy.
• Make it a day ahead. The garlic and onion soften and the flavours join up overnight, and the ball is easier to shape.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Cheese Ball

• Buttery crackers
• Celery and carrot sticks
• Pretzel crisps

Storing & Reheating Cheese Ball

Keeps wrapped in the fridge for up to 5 days. Roll it in the nuts on the day it is served, so they stay crisp. Freeze the plain ball for up to 2 months.

Cheese Ball FAQ: Common Questions

Cheese Ball Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.