Cheese Ball #2

This isn’t a timid cheese ball. A full pound of cheddar, half a pound of Swiss cheese, and a quarter pound of Roquefort get ground together into something funky, sharp, and deeply savory. A clove of garlic and a dash of Worcestershire push it further into bold territory. Just enough mayo holds it all together without making it greasy.

The food grinder (or food processor) is key here. You want the three cheeses blended into a uniform paste, not chunky bits that fall apart when you shape the ball. Bring all the cheeses to room temperature first. Cold cheese clogs the grinder and won’t blend smoothly.

Shape the mixture into one large ball for a centerpiece, or two smaller ones if you’re serving at different tables. Roll it in paprika for a warm, smoky-red coat, or chopped parsley for a more herb-forward look. Both add color and a subtle layer of flavor.

Chill until firm, at least an hour. The ball needs to set up so it holds its shape on the platter. Pull it out 15 minutes before guests arrive so it softens just enough to spread on crackers.

Pro Tips

• The Roquefort is strong. If you prefer a milder ball, swap it for a gentler blue cheese like Gorgonzola dolce.
• Add mayo a tablespoon at a time. Too much and the ball won’t hold its shape. You want it just barely sticky enough to form.
• This keeps well wrapped tightly in plastic for up to 5 days in the fridge. The flavor actually intensifies as it sits.

Variations

• Nutty crust: Roll in finely chopped toasted pecans or walnuts instead of paprika for crunch.
• Smoky version: Add ½ teaspoon smoked paprika to the cheese mixture before shaping.
• Port wine cheese ball: Replace the Worcestershire with a splash of port wine for a sweeter, more complex flavor.