Photo Courtesy of Dairy Farmers of Wisconsin
Cheeseballs are a quick and easy appetizer that look great on a cheeseplate or as a stand-alone item at any holiday party. Below we have 3 recipes featuring Wisconsin Cheddar, Parmesan, and Blue Cheese.
Port Wine
Ingredients:
4 ounces WISCONSIN CREAM CHEESE, softened
4 tablespoons WISCONSIN BUTTER, softened
8 ounces WISCONSIN SHARP CHEDDAR cheese (we suggest the Weyuwega 1 year cheddar from our deli or if you really want to get fancy the Widmer’s 4 year cheddar)
1/4 cup port wine
1/2 cup pomegranate seeds
1 cup chopped pistachios
To make, mix cream cheese, butter, cheddar, and wine. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour. Combine pomegranate seeds and chopped pistachios. Remove ball from refrigerator and roll in pistachios mixture.
Parmesan and Dill
Ingredients:
8 ounces WISCONSIN CREAM CHEESE, softened
4 ounces WISCONSIN DILL HAVARTI cheese (we suggest the Weyuwega dill havarti)
4 ounces grated WISCONSIN PARMESAN cheese (try Grande Parmesan)
1 clove garlic, minced
1 cup pecan pieces
1/2 tablespoon chili flakes
1 tablespoon chopped parsley
To make, mix cream cheese, butter, dill havarti, parmesan, and garlic. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Combine pecan pieces, chili flakes, and parsley. Remove ball from refrigerator and roll in pecan mixture.
Cranberry Blue Cheese
Ingredients:
8 ounces WISCONSIN CREAM CHEESE, softened
8 ounces WISCONSIN BLUE CHEESE (try Carr Valley Penta Creme or the La Bottega Gorgonzola)
1/4 cup dried cranberries
1 cup sliced almonds
To make mix cream cheese, blue cheese, and cranberries. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Remove ball from refrigerator and roll in almonds.
There you have it! If you’re feeling ambitious you can even shape your cheeseballs into ornaments, pinecones, snowmen, or even Christmas trees!
Photo courtesy of Dairy Farmers of Wisconsin