3 Tips for Making Cheese Balls Ahead

By Sheela Prakash From The Kitchn

How to Make a Cheese Ball

(Image credit: Lauren Volo)

A cheese ball gets props for being a party food that’s incredibly easy to assemble. It requires just a short list of ingredients and can quickly become the hit of the party when paired with crudité and more. It does, however, require a little time to make, since the cheese needs to come to room temperature before forming the ball and then needs to firm back up in the refrigerator before serving. The good news is that it can definitely be made ahead — it can keep well for up to a week in the refrigerator — which means you can prepare it on your schedule and have it ready to go when party time arrives. Here are three tips to keep in mind to achieve make-ahead success.

1. Wrap the cheese ball tightly in both plastic wrap and aluminum foil.

After you’ve formed the cheese ball and it’s ready to be tucked into the refrigerator, it’s important that it’s wrapped well. Not only does this allow for the ball to keep its shape, but it also prevents any spoilage from quickly occurring. Shape the ball in plastic wrap, then collect all the plastic pieces at the top and twist them together, creating a bundle. Then wrap the plastic-wrapped cheese ball completely in aluminum foil and shape again with your hands before storing.

Blue Cheese Ball with Dried Figs and Honey

(Image credit: Karen Biton-Cohen)

2. Reserve the crunchy coating for before serving.

While the cheese ball itself keeps well for up to a week in the refrigerator, the crunchy coating it’s rolled in doesn’t — it can get soft and mushy in a matter of hours. Hold off on rolling the ball in any chopped nuts, toasted seeds, or crushed chips or pretzels until you’re ready to serve it. This rule applies to bacon, too!

3. Take the chill off it before guests dig in.

When you’ve taken the cheese ball out of the refrigerator and rolled it in its coating, let it sit out at room temperature for 15 to 20 minutes before serving. This will take the chill off of it so it’s not only more spreadable but also tastes better — all those flavors come alive when they’re not so cold.

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Related:

Cheeseball Recipe

By Tami Weiser From The Kitchn

Makes 1 (3 1/2- to 4-inch) cheese ball, serves about 6 to 8

What You Need

Ingredients

For the cheese ball:

8 ounces cream cheese, at room temperature

8 ounces semi-soft or firm finely grated cheese, at room temperature

1 to 3 cloves garlic, 1/2 small shallot, or 1/4 small sweet onion, peeled and grated

2 tablespoons freshly squeezed lemon juice, Cognac, sherry, port wine, or whiskey

1 to 2 teaspoons Worcestershire sauce

1 to 3 tablespoons unsalted butter, at room temperature (if needed)

Optional add-ins:

1 tablespoon mustard

1/2 to 2 teaspoons hot sauce, harissa, chipotles in adobo sauce, or chutney

1 to 2 tablespoons minced fresh flat-leaf parsley, chives, or dill

1/2 to 1 teaspoon minced fresh rosemary, sage, or thyme

1 to 2 teaspoons spices, such as paprika, smoked paprika, or caraway seeds

2 tablespoons minced dried fruit (such as apricots, figs, dates, or cranberries)

2 tablespoons minced, dried sausages or firm, cured meats (such as pepperoni, salami, sopressata, saucisson, dried chorizo, or any cured charcuterie, any casings removed)

For the coating:

3/4 cup chopped roasted nuts, crackers, or pretzels; crushed chips or cereal; crumbled, cooked bacon or prosciutto; or chopped dried fruit

For serving:

Sturdy, cut vegetables such as bell peppers and cucumbers, thick crackers or pita chips, clusters of grapes, dried figs (cut open), and/or toast points

Equipment

Work surface

Measuring cups and spoons

Food processor or handheld electric mixer

Soft silicone spatula

Plastic wrap

Aluminum foil

Rimmed sheet pan, roasting pan or casserole dish

Serving tray or platter

Instructions

Process the cream cheese: Place the cream cheese in the bowl of a food processor fitted with a metal blade. (Alternatively, use a handheld electric mixer and large bowl.) Process or beat until light and fluffy in texture, 30 seconds to 1 minute.

Mix in the second cheese: Add the grated cheese and process or beat for 30 to 45 seconds. Stop the machine and scrape down the side of the bowl. It should be very smooth and completely combined. If it is not, process or mix another 30 seconds.

Mix in the liquid flavoring: Add the garlic, lemon juice, or alcoholic spirit and Worcestershire. Process or beat until the mixture is completely smooth, there no lumps or bits, and the mixture is thick and fluffy, one full minute or more. Stop the machine and scrape down the side of the bowl.

Mix in any optional ingredients: Add any combination of add-in flavorings and process or beat until the mixture reaches the desired texture.

Correct the texture if necessary: If the mixture has become runny, like salad dressing or yogurt, add 1 tablespoon room-temperature butter at a time and process or beat until completely incorporated, fully processing or beating between each addition.

Scoop the mixture into a mound: Place a large piece of plastic wrap about 12 by 16 inches on a work surface. Using an ice cream scoop or a large spoon, transfer the mixture into a mound in the center of the plastic wrap.

Shape it into ball using plastic wrap: Lift up 2 opposite sides of the plastic wrap and cover the sides of the cheese mixture. Place your cupped hands against the plastic wrap, and gently press the mixture into a round. Lift up the remaining plastic, one piece at a time, and cover all sides of the cheese round. Shape it into a ball. Collect all the plastic pieces at the top and twist them together, creating a bundle that looks like a tied sack or pouch.

Wrap in foil and refrigerate: Wrap the plastic-wrapped cheese ball completely in aluminum foil and shape again with your hands. Refrigerate for at least 8 hours and up to 6 days.

Coat the outside: Before serving, pour the coating into a rimmed baking sheet, roasting pan, or 9×13-inch baking dish and spread into an even layer. Remove the cheese ball from the refrigerator, unwrap completely, and place on the topping. Gently roll to coat, or using a spoon, scoop the coating over the top. Pat the sides and top well to ensure a full coating.

Serve the cheese ball: Place the cheese ball on a serving tray or platter, with a selection of sturdy, cut vegetables, thick crackers or pita chips, clusters of grapes, and a few dried figs (cut open). You can also opt for toast points, which are simply pieces of great-quality toast slices with the crust cut off. Set out 2 or 3 small cheese knives or butter knives for spreading, plenty of napkins, and serve.

Recipe Notes

Cream cheese alternatives: You can use mascarpone, quark, Neufchatel, creamy feta, soft goat cheese, or fromage blanc instead of cream cheese.

Cheese options: You can use Colby, Havarti, fontina, cheddar, Monterey Jack, Gouda, Swiss, Gruyère, blue, Stilton, Gorgonzola, Roquefort, all without any rind.

Garlic alternatives: You can use 1 teaspoon finely minced pimientos, roasted peppers, chiles, or pitted olives instead of the garlic or onion.

Storage: The cheese ball will keep for up to 1 week, but be sure to include any advance chilling time in the amount of time you keep it (i.e., if you prep and chill it for 3 days before serving, it will keep for 4 more days). Make sure to rewrap the ball in plastic wrap if there are leftovers, but know that the outer coating will get very soft and “melt” into the cheese ball. If you used nut halves or any large, easy-to-remove coating, take it off before the second refrigeration.

For more and video: http://www.thekitchn.com/how-to-make-a-cheese-ball-239455