Some recipes get passed down from generation to generation, and others get passed around from friend to friend. The latter was the case with this cheese ball recipe. My friend Rosie brought a delicious blue cheese ball, encrusted in toasted pecans, to a dinner party. I loved it. I called her the next day to ask if she would share the recipe. She promptly emailed a recipe forwarded to her by her friend Trudy, whose friend Paula had forwarded it to her. Trudy’s request to Paula for the recipe went like this, “My husband cannot stop talking about your cheese ball…” It was that good.
At the dinner party, Rosie shared a story about how a cheesemonger at the grocery store scoffed at her when she mentioned she was looking for blue cheese to make a cheese ball. A cheese ball? He went on to recommend other, more high brow cheeses. He cheese-shamed her!
Perhaps you have your doubts, too?
The Original Recipe
Paula’s recipe was perfect and brief: “Combine eight ounces each of blue cheese, mozzarella, and cream cheese. Add a tablespoon of flavorful port or sherry. Shape into a ball, wrap in plastic wrap, chill until firm. Toast and chop about ¾ cup of pecans and roll the cheese in the nuts to cover.”
Playing with Add-Ins
Ever since I wrote last week’s post, A Cake for All Seasons, I’ve been thinking about ways to use flavor-building add-ins like herbs, spices, and fruits to change the way foods taste. I love dates stuffed with blue cheese and nuts, so I tried adding them to this already great cheese ball for fun. I tried various nuts and herbs in the empty cavity of dates to experiment with various flavor combinations. I liked the pecans and dill.
About dates, the food, that is.
Cooks often use dates as a natural way to sweeten foods, especially desserts. Many recipes tend to call for either Medjool or Deglet Noor dates. Medjools are sold fresh and can be found in the produce section. Deglets can be found in the dried fruits aisle. Both varieties are sweet, low in fat, and high in potassium, iron, and fiber. Medjools are larger, softer, and moister than the dried dates. Deglets have a more delicate flavor, are firmer, and are a little less sweet.
Dates grow on date palm trees in warm climates. They are labor-intensive to grow, and their priciness reflects that.
Reasons to Make a Cheese Ball at Your Next Party:
-The cheeses can be blended 2-3 days ahead. The flavor improves overnight.
-The recipe can be cut in half. Or, you could make two small cheese balls and freeze one (don’t roll in nuts and herbs until ready to serve).
-It can be shaped into a ball, a log, or single-serving cheese pops.
-It may be a good way to use up stray cheeses in the refrigerator. I would make a small bite-sized sample of whatever cheeses you plan to put together to make sure you like the flavor profile.
1 cup pecans, chop and then toast
10 pitted dates, chopped (only 7 if using the large, unpitted Medjools)
2 heaping tablespoons, minced dill leaves, from 8 sprigs or 1 package
8 ounces blue cheese (I tried Gorgonzola and would not recommend it)
8 ounces mozzarella
8 ounces cream cheese, cut into 1-inch chunks for easier mixing
1 tablespoon port or flavorful sherry. I used a tawny port
Serve over crackers, pretzel sticks, or ginger snaps (sweet, but delish!)
Mise en Place:
Chop pecans into small crumbles and toast in a 300º oven for about ten minutes. Watch closely, so they don’t burn. Set aside.
Chop dates into small pieces. Set aside.
Mince dill leaves. Set aside.
Place cheeses and port in bowl of a food processor and pulse until well mixed. Add the chopped dates and pulse 2 or 3 times more until cheese, port, and dates are combined. Do not purée!
Use a spatula to scrape the cheese onto a sheet of parchment paper. Wrap the paper around the clump of cheese and shape it into a ball. Refrigerate for an hour.
Remove cheese from the fridge and decide how you want to serve: one ball, two balls, a log, or as cheese pops. I served a dozen cheese pops and a traditional cheese ball.
Use a small cookie scoop to shape the balls and roll them in the pecan and dill mixture. Use thin pretzels for the sticks.
If desired, form the remaining cheese into a ball and roll it in the remaining nuts and dill. I love the colors and texture!
You haven’t lived until you have spread this cheese on a ginger snap. Oh, my goodness — it could be dessert!
Thank you, Rosie, Trudy, and Paula, for sharing the original recipe! xo
Check out other party snacks and appetizers here.
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7 thoughts on “Cheese Ball Pops!”
You had me at “ginger snap,” Judy.
Janette, they are sooo good with the ginger snaps. I think you will love this! Thanks!
Judy! This looks so good!!! I love it!
Oh, good. Can’t wait to hear how you like it!
These look amazing — will definitely be trying this recipe! With GF pretzel sticks, the pops will be perfect for my entire family. And I get my cheese at Costco, so no shaming. 🙂 Also thought you might appreciate this tidbit: I visited a date farm in Indio, California a few years back where the pickers (who were barely visible at the tops of the date palms) sang in beautiful harmonies as they worked. We also learned that it takes 100 days of 100 degree (F) weather to produce a stellar date crop! Thanks for all you share, Judy – I look forward to your posts.
Awww, Janel, Thank you for the kind words and the info. I tried to Google “singing date growers” to no avail. Would love to hear and see that. Thanks for the growing info, too. I guess I’ll be looking for a date farm to visit on my next trip to CA! Thanks, Judy