Cheese balls were popular in the 1960s and ’70s and this is the one my mother, Michele, made. She added crumbled blue cheese, which gave it a tangy flavor, and rolled it in pecans.
|12||ounces (1 1/2 eight-ounce packages) regular cream cheese, at room temperature|
|6||ounces sharp cheddar, shredded (2 1/2 cups), at room temperature|
|3||ounces blue cheese, crumbled ( 3/4 cup), at room temperature|
|1/2||small onion, grated|
|1||teaspoon Worcestershire sauce|
|3/4||cup chopped pecans or walnuts|
1. In a large bowl, work the cream cheese, cheddar, blue cheese, onion, and Worcestershire sauce until well combined.
2. Use your hands to form it into a smooth ball. Place the nuts on a cutting board and roll the cheese ball in them.
3. Wrap in plastic wrap and refrigerate for at least 4 hours.