Blue Cheese and Walnut Cheese Ball Recipe

Blue Cheese and Walnut Cheese Ball

One large cheese ball gives you a tangy blue-cheese center, small cheddar shreds, a few sweet-tart cranberry flecks, and a close coating of chopped walnuts. It should stand upright on a plate but still scoop easily onto a cracker.

The texture changes at each stage: soften the cream cheese so it mixes smoothly, then chill the shaped ball until it is firm enough to handle. Add the walnuts after chilling so they press onto the surface without flattening it.

Ingredients for Blue Cheese and Walnut Cheese Ball

• 8 ounces cream cheese, softened (225g)
• 4 ounces crumbled blue cheese (115g)
• 1/3 cup freshly shredded sharp cheddar (38g)
• 1 medium scallion, finely chopped
• 1 teaspoon finely grated lemon zest
• 1 tablespoon dried cranberries, finely chopped
• 3/4 cup walnuts, finely chopped (85g)

Optional for serving: Sturdy multigrain or fruit-and-nut crackers.

Blue cheeses vary in saltiness, so taste the mixed cheese before considering any added salt.

How to Make the Cheese Ball

Prep: 20 minutes | Cook: 0 minutes | Total: About 1 hour 20 minutes, including chilling; allow longer if needed for firmness. Yield: 8 to 10 appetizer servings.

1. Prepare the ingredients: Let the cream cheese soften until it yields readily to a spoon. Finely chop the scallion, cranberries, and walnuts, keeping the walnuts separate for the coating.
2. Mix the center: Stir the cream cheese in a medium bowl until smooth, with no large unmixed lumps. Fold in the blue cheese, cheddar, scallion, lemon zest, and cranberries until combined. Leave some blue-cheese flecks and cheddar shreds visible, then taste for salt.
3. Shape and chill: Gather the mixture in plastic wrap and shape it into one large, rounded ball. Wrap tightly and refrigerate for about 1 hour, checking after 45 minutes. It is ready to coat when it holds its shape as you lift it without sticking excessively. If it slumps, rewrap and chill it longer; reshape through the wrap if needed.
4. Coat with walnuts: Spread the walnuts on a shallow plate. Unwrap the chilled ball, turn it in the walnuts, and gently press pieces onto any bare patches. Set it on a serving plate.
5. Serve: Arrange crackers around the ball. If desired, scoop a generous portion from the front onto a cracker to expose the flecked center. If the cheese is too firm to spread, let it stand briefly before serving.

How to Get an Even Walnut Coating

Small walnut pieces cover the curved surface more closely than large chunks and are easier to scoop through. If the ball starts to flatten as you press them on, wrap it again and refrigerate until it holds its shape.

Make-Ahead and Storage

For make-ahead preparation, shape the uncoated ball, wrap it tightly, and refrigerate for up to 3 days. Add the walnuts near serving so the coating keeps its texture. Keep the cheese ball covered or airtight in the refrigerator, refrigerate leftovers promptly, and do not leave it at room temperature for more than 2 hours.

For individual portions instead, try these mini cheese ball bites.

Nutrition

Approximate nutrition per serving, based on 10 servings and excluding optional crackers: 190 calories, 6g protein, 18g fat, and 4g carbohydrates. Per 100g: approximately 390 calories, 13g protein, 36g fat, and 7g carbohydrates. Values will vary with the cheeses used.