Cheddar Cheese Ball
This is hands down, without a doubt my favorite cheese ball. I grew up on my mom’s cheddar cheese ball, and it makes me feel nostalgic every time I eat it. As a kid, I was so amused with the shaping and molding of the cheese ball, but the beauty of this delicious spread is that you can mold it and make it fancy, or you can serve it in a bowl. It’s delicious and impressive either way.
Apparently, my mom came up with this recipe on accident. She needed something to bring to a work pitch in, and if you know my family; we don’t bring store-bought items to any sort of gathering. She got home from work and threw this together based on what she had on hand. That momma of mine is always so resourceful! Her random creation turned into a creamy cheddar cheeseball packed with the saltiness from the cheese, a bit of sweetness from the salad dressing, and a little crunch from the fresh green onion. It’s the perfect cheesy explosion.
A cheddar cheese ball is excellent for gatherings and looks beautiful on a charcuterie board. Make sure to store it in the fridge and don’t allow it to sit out beyond two hours.
Cheddar Cheese Ball
Ingredients
- 1 8 oz block cream cheese, softened
- 1/3 cup Miracle Whip Dressing
- 1/4 cup green onions, chopped
- 1 tbsp Worcestershire sauce
- 1 tsp granulated garlic
- 1/2 tsp kosher salt
- 2 cups sharp cheddar cheese, divided
- 1 cup medium cheddar cheese.
Instructions
- Combine the cream cheese and miracle whip together in a large bowl until thoroughly incorporated. Add in the green onion, Worcestershire, garlic, and salt, and continue stirring.
- Once ingredients are fully blended, add one cup of sharp cheddar cheese and stir until combined. Stirring will become stiffer as you continue to add cheese. Add the medium cheddar and continue stirring. If shaping into a ball, set the cheese mixture aside. If you are serving in a bowl, transfer the cheese mixture into a serving bowl and distribute the remaining sharp cheddar over the top. Chill until ready to serve.
- To shape the cheese into a ball, lay out a large piece of plastic wrap on a flat countertop. Sprinkle the remaining sharp cheddar into an even circle on top of the plastic wrap. Scoop the cheese mixture into a mound in the center of the cheese circle. Using the plastic wrap, guide the shredded cheese around the sides of the cheese while gently shaping it into a ball. The ball may not be fully shaped during this step, but continue distributing the shredded cheese until the sides are evenly coated. Use the remaining cheese left on the plastic wrap to distribute on the top of the cheese ball to ensure all sides of the ball have been fully covered with shredded cheese.
- Wrap the cheese ball in plastic wrap and finish shaping it into an even ball. Place the wrapped cheese ball into the refrigerator for at least 4 hours or overnight before serving. To serve, unwrap the cheese ball and place it on a board or platter and garnish it with fresh fruit and buttery crackers.
Notes:
Store any remaining simple syrup in an airtight container in the refrigerator for up to 2 weeks. Use it to sweeten any beverage or as a soak on a cake before frosting the cake.
Make the simple syrup using any sort of flavoring you’d like, such as a cinnamon stick or vanilla bean pod (like the recipe for my Bourbon Vanilla Lemonade. You can also use fresh berries when making the simple syrup, then strain it in a fine-mesh strainer to catch the seeds before using it in your sun tea.
I prefer black tea, but you can use any kind of tea for this recipe. Teabags are ideal for this kind of steeping, but you could also add about 1 cup of loose-leaf tea to cheesecloth, tie it up, and steep your sun tea that way.
Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.