Modular Cheeseball

This instructable will show you how to make a modular cheeseball. I call it modular because it can be made with any combination of flavors you prefer. Maybe you like it mild and herby, smoky and sharp, or hot and spicy. This cheeseball can accommodate all tastes.

My youngest daughter adores cheese but dislikes the nutty coating on the outside of the cheeseballs you find in stores. So, instead of scraping off the nutty coating, I decided to figure out how to make them myself. It was surprisingly easy and I learned that you can vary the end result tremendously based on spice and cheese choices used.

It only takes about 5 minutes of actual hands-on time in the kitchen to create a custom cheeseball. It will always be perfect because it has been made with your tastes in mind. The fact that these are much cheaper to make than those bland shrink-wrapped things they sell during the holidays is just a bonus.

Step 1: Gathering Your Ingredients

You need:

4 oz. cream cheese

4 oz. (or 1/2 cup) shredded cheese, whichever variety you prefer

Herbs, spices, etc. of your choice

(optional) 2 Tbsp. finely chopped nuts of your choice or minced fresh herbs of your
choice to use as coating

Comments

[alexsolex]

I'm always asking myself, why can we call these stuff "cheese"... Come in France, and learn your senses to know what cheese really is :) Anyway, this 'cheese ball' look nice for "aperitif" (don't know english word for that) with friends

[Joe Martin]

I know what you mean. I really like my cheeses and the thought of some of these things makes me feel ill. And the word your looking for is "snacks" or even more English "nibbles", Just small bits of food to eat while drinking.

[starshipminivan]

Yes, this does push the definition of cheese to its limit. I tend to think of the cheeseball as showcasing of the flavorings with the "cheese" portion being more of a delivery system for those flavors. You could probably create a product with similar applications with flavor-infused fresh, soft cheeses.

[reeding]

could you use port

[Cinder2007]

(removed by author or community request)

[starshipminivan]

Here are some combinations we like: Herbs de Provence -- a French blend. Italian seasonings --a ready-mixed blend, if you've got it or basil, oregano and garlic (powdered, fresh, or roasted) if you don't Chili Powder, Garlic Powder, and Onion Powder Chopped Jalepenos -- it kind of tastes like a popper Real Bacon Bits, garlic and onion Powdered mixes like ranch salad dressing, Italian salad dressing, onion soup mix, vegetable soup mix A thing to note: If you are using dried herbs that aren't all that soft (like dried rosemary) or mixes with dehydrated vegetables and the like, you'll want this to sit for a period of time in excess of an hour (it really depends on the dried ingredient) to soften those items up. Make it a day in advance if there's a question.

[GorillazMiko]

dang, that looks so good!

[canida]

I like mine with Worchestershire sauce and parmesan. Adding a bit of green in the form of parsley or chopped scallion makes it "healthy". ;) Also, if you're not doing the nut thing, a bit of paprika on the outside makes it look tidy.

[starshipminivan]

That's the joy of making your own. It can be whatever you want. You can also make different sizes or flavors. Push it into a plastic wrap-lined mold for a neat shape also makes it interesting looking. Make two kinds and swirt them together rather than blend--for more variety.