Best 4 Aged Cheddar And Port Cheese Balls Recipes

CLASSIC CHEDDAR CHEESEBALL

Steps:

• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth, about 1 minute. Scrape the sides of the bowl and sprinkle garlic powder over the cream cheese. Add the Worcestershire sauce. Mix again until well combined, about 1 minute.
• Add the cheese and mix again. Spread plastic wrap on the counter and scoop the cheese mixture onto it. Form into a ball with the spatula.
• Place the chopped nuts on a small plate. Gently roll the cheeseball in the nuts to coat it completely. Wrap the finished cheese ball in plastic wrap until ready to serve.
• Remove from the refrigerator at least 30 minutes before serving. Serve with crackers and fresh vegetables.

CHEDDAR HORSERADISH CHEESE BALL

Steps:

• 1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
• 2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.

BITS AND PIECES PARTY CHEESE BALL

Steps:

• Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
• Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
• Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
• Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
• Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.

AGED-CHEDDAR AND PORT CHEESE BALLS

Steps:

• Bring port to a simmer in a small saucepan over low heat. Cook until reduced by about half, 4 to 5 minutes. Remove from heat, and let cool.
• Pulse 3/4 cup cream cheese and the cheddar in a food processor until smooth. Transfer to a large bowl. Pulse remaining 1/4 cup plus 2 tablespoons cream cheese with reduced port in food processor until smooth. Gently stir port mixture into cheddar mixture using a wooden spoon until just swirled together. Refrigerate until firm, about 1 hour.
• Transfer almonds to a plate. Shape cheese mixture into 3 balls of various sizes; roll each in almonds to coat. Let cheese balls come to room temperature before serving.