Bits and Pieces Party Cheese Ball

By Kim Severson

Updated Sept. 26, 2024

Bits and Pieces Party Cheese Ball
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes, plus softening and chilling
Rating
5(1,095)
Comments
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The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.

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Ingredients

Yield:1 12-ounce cheese ball, about 8 to 10 servings
  • 4tablespoons good-quality salted butter
  • 1cup shredded sharp, flavorful cheese, in any combination that might include Gruyère, Cheddar or blue cheese
  • 3ounces fresh goat cheese
  • 4ounces cream cheese
  • 1heaping tablespoon finely chopped scallions
  • ¼teaspoon cayenne
  • ¼teaspoon fish sauce
  • 1tablespoon lemon juice
  • ⅓cup chopped, salted roasted pecans
  • 1heaping tablespoon chopped flat leaf parsley
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

182 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Ratings

5 out of 5
1,095 user ratings
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Comments

Laura

There is no reason to add fish sauce to a cheese ball. To add a bit of umami presence and a tad of savory, add finely chopped mushrooms and a bit of salt or tamari. That said, a cheese ball with a blend of high quality, flavorful cheeses served at room temperature can stand on its own. Serve with fresh, high quality crackers and a nice sweet pepper jelly. Always place an ingredient list nearby if you put fish sauce in a typical food item that a vegetarian might eat. Thank you.

Jkpolaski

Added some dried cranberries to the pecan and parsley mixture. Tasty and festive. Also, made mini balls with a pretzel stick in them for easy grabbing. Yum.

Allison

This was really, really good, and very well received! I used equal parts double cream bleu cheese and extra sharp cheddar. I didn't want to buy fish sauce just to use 1/4 tsp, so I used Worcestershire and a bit of anchovy paste, which I always have on hand. I also added a little liquid smoke and I really think the smokiness added more depth of flavor. I couldn't find roasted pecans, so I seasoned my own with butter, salt, a little cayenne pepper, and roasted them in the oven.

Liz

This was a big hit! I used blue cheese, goat cheese, sharp cheddar, and some odds and ends from a cheese plate. The fish sauce adds the perfect saltiness. Great flavor and no leftovers!

Dana

I made a half recipe which was still a fine size. Used yellow cheddar cheese since that’s what we had. The scallions and goat cheese gave it a nice flavor. I would cut the cayenne in half as I’d prefer not as much spice, but that’s my preference. It did make a somewhat soft ball, but that’s made it easy to spread. And it still held its shape well. Will be making again.

Wanda

For someone with a fish allergy- I am really confused why anyone would put fish sauce in a cheese ball. Please - just don’t do it.

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