Sesame Cheese Ball

This cheese ball packs a sharp cheddar punch with a toasty sesame seed coating that gives it real nutty crunch. The base blends cheddar cheese spread with shredded sharp cheddar for a double-cheddar flavor that holds its own against crackers, pretzels, or sliced vegetables.

Worcestershire sauce and a squeeze of lemon juice add savory depth and brightness, while chopped pimentos and scallions bring flecks of color and a mild bite throughout.

The four-hour chill is key. It firms the mixture enough to shape into a ball that holds together when you roll it in the sesame seeds. Skipping this step leaves you with a soft, unrollable mess.

Pro Tips

• Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant. Watch them closely as they burn quickly.
• Pat the pimentos dry after draining so they don’t add extra moisture to the cheese mixture.
• Bring the finished cheese ball to room temperature for about 20 minutes before serving. It spreads much better when slightly softened.
• Shape leftover cheese mixture into a log instead of a ball for easier slicing onto crackers.

Variations

• Roll in crushed pecans or walnuts instead of sesame seeds for a Southern-style cheese ball.
• Add a pinch of cayenne or smoked paprika to the cheese mixture for a spicy kick.
• Mix in crumbled bacon for a smokier, heartier appetizer.