The Perfect Cheese Ball


Author Notes: Cheeseballs are extremely easy to make. If you can mix stuff, you can make a cheeseball. You can make them ahead of time, which I always love. Or you can thro (…more) —Grant Melton

Serves 10-12

  • 2tablespoons maple syrup
  • 1tablespoon butter, melted
  • 1teaspoon salt, divided
  • 1 1/2cups walnuts
  • 12ounces (1 1/2 packages) cream cheese, softened
  • 2teaspoons white balsamic or white wine vinegar
  • 1teaspoon prepared horseradish
  • 1/2teaspoon finely ground black pepper
  • 1cup finely shredded sharp yellow cheddar cheese
  • 1cup shredded gruyere
  • 1/2cup finely grated parmesan cheese
  • 1/4cup chopped chives
  • 2tablespoons chopped parsley
  • 2tablespoons chopped dill
  • Crackers, for serving
  1. Preheat oven to 375° F. Line a sheet tray with parchment paper. Set aside.
  2. In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat. Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool. Once cool, roughly chop the nuts.
  3. In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth. Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheese and herbs and mix until just combined. Place the mixture onto a big sheet of plastic wrap in a big mound. Fold the excess plastic wrap over the mound and form into a ball. Place in the fridge the firm up for at least an hour.
  4. When you’re ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat. Serve with crackers.

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