From Our Moms
Serves 10
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.
Lisa Zwirn 
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