I just discovered the magic of the cheese ball. I uncovered a recipe from 1978 that my mother had clipped and saved – then I tweaked it just a little to accommodate those of us who aren’t living in 1978. This is a perfect appetizer for Thanksgiving.
3 cups freshly shredded cheddar cheese
1 ounce cream cheese, room temperature
1/4 cup butter, room temperature
1/2 teaspoon worcestershire sauce
1/3 cup beer
1 teaspoon dry mustard
In a food processor, combine cheddar cheese, cream cheese and butter until smooth. Add worcestershire sauce, mustard, and beer, and pulse until well combined. Roll into a ball-ish shape and refrigerate about one hour.
Remove from refrigerator and shape into a smooth ball using parchment paper to guide it – and to keep your fingerprints off.
Here are three reasons why I love a cheese ball ::
1. You make it ahead. So it’s done before you need to serve it, just pull it out of the fridge and you’re done. You can also freeze it! FREEZE! That means, you can make one now. Freeze that business. Then pull it out an hour before you need to serve it. You look fancy. You are fancy.
2. It’s crazy simple ingredients. Ten bucks says you have them already.
3. It’s retro. We love retro.