- The Washington Times - Wednesday, November 19, 2008

History has not been kind to the cheese ball. Early on, this classic party food earned an ugly reputation it mostly has been unable to shake - an orange softball filled with garish industrial cheeses, smacking of an untraceable sweetness and coated with stale, often soggy, nuts.

Not exactly food to get your guests going - except out the door.

“To me it was it was one of those things you saw at a party, and after a few people had dug into it, it looked like a train wreck,” says Kemp Minifie, executive food editor at Gourmet magazine.

The cheese ball’s rap is so bad that several years ago, food writer Amanda Hesser wrote in the New York Times magazine that “cheese balls tend to be associated with shag rugs and tinsel, symbols of the middle-class middlebrow.”

Surely they can be more.

With cheeses of all kinds getting gourmet treatment in recent years, this is one party food that seems ripe for an update. To make a cheese ball that is a holiday hit instead of a painful irony, here’s what you need to know.

THE CHEESE

Cheese plays two roles in a cheese ball - structure and taste.

For that reason, cheese balls usually contain several varieties of cheese. Mild, soft cheeses provide a firm base to which other flavors are added. Firmer, more flavorful cheeses lend deeper, savory notes.

We’ll start with the former. Traditional recipes call for a base of cream cheese and butter. The cream cheese has a neutral but rich and creamy taste that readily adopts other flavors and serves as a binder.

Butter lends an added richness while helping firm up the ball, says Nancy Hopkins, food editor at Better Homes and Gardens, which recently did its own rethinking of the cheese ball using vibrant cheeses and fresh herbs.

Today, home cooks have a wider range of cheeses with similar properties, including goat, Neufchatel and blue. We found a blend of Neufchatel, butter and goat cheese worked best.

Neufchatel is similar in taste and texture to cream cheese but has about a third less fat. While cream cheese works nicely, it can produce cheese balls that are a bit too rich and fatty. Neufchatel cheese is a more balanced choice.

Goat cheese adds a pleasantly tart flavor and an appealingly dry texture that meld well with the Neufchatel. For a more pungent variation, crumbled blue cheese could be substituted for the goat cheese.

Mixing in a grated harder cheese, such as cheddar, provides a sharper taste. Cheddar works well with an outer coating of crushed nuts and herbs.

When selecting cheeses, there’s no need to reach for the pricey artisanal stuff; you won’t appreciate it in a recipe such as this. But don’t go to the bargain basement, either. Cheap cheeses, as well as pre-grated, lack flavor.

Most midrange goat and cheddar cheeses sold at large grocery stores are fine. Buy block cheddar and grate it yourself.

FLAVORINGS

More isn’t necessarily better. Too often cheese balls suffer from being loaded with too many styles of cheeses and a cacophony of nuts, herbs and other contrasting flavors.

Miss Minifie suggests a minimal number of fresh ingredients to enliven the cheese base. Minced garlic and a bit of horseradish provide complex flavor notes without competing with the flavor of the cheese.

While many traditional recipes call for mixing chopped nuts into the cheese mixture, this usually results in soggy nuts that taste stale. Instead, we toast them in a bit of butter, sea salt and cumin, then roll the balls in the crushed nuts for a coating.

Mixing finely chopped parsley into the chopped nuts lends a fresh flavor and festive color to the cheese balls.

THE METHOD

It doesn’t get much easier than this. Mix and roll. If you like, you can use a food processor to briefly pulse the cheeses and butter together, but it likely will take you longer to set up and wash the processor than just to do it by hand.

Refrigerating the cheese mixture before forming it into balls is key. The cheese and butter need to firm up before being rolled. You also can form the balls early to save time. Roll them in the coating only just before serving.

Wearing latex gloves - or wrapping both hands in plastic wrap - is key when rolling the cheese balls. Otherwise they tend to become a sticky mess and glue themselves to your hands. If the mixture gets too soft to work with as you form the balls, it can be refrigerated again until firm.

THE SIZE

Don’t think big. Large cheese balls have several problems.

First, after a few people dig in, a large cheese ball looks unappealing. Second, because a large cheese ball sits around longer than bite-size versions, there’s more time for the nuts to get soggy by absorbing moisture from the cheese.

So we took Miss Minifie’s advice and made tablespoon-size cheese balls. These are easier to make, easier to eat and lend a touch of elegance to a once much maligned party food.

Best cheese balls

From start to finish: 1 hour 20 minutes (30 minutes active)

1 cup Neufchatel cheese, softened

1/2 cup goat cheese, softened

6 tablespoons butter, softened, divided

1 cup shredded sharp cheddar cheese

2 cloves garlic, minced

1 teaspoon minced horseradish or horseradish mayonnaise

3/4 cup walnut halves

1 teaspoon sea or kosher salt

1/2 tablespoon ground cumin

1/4 cup finely chopped fresh parsley

Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the Neufchatel and goat cheeses and 4 tablespoons of the butter. Use a rubber spatula to mix until well combined.

Mix in the cheddar, garlic and horseradish. Cover and refrigerate for 1 hour.

While the mixture chills, melt the remaining 2 tablespoons of butter. In a small bowl, combine the butter and walnut halves, toss to coat evenly. Sprinkle in the salt and cumin, then toss again.

Spread the walnuts over the prepared baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Remove the nuts from the oven and transfer to a plate to cool.

When the nuts are cool, use a knife to finely chop them. The pieces should be small but not pulverized.

In a wide, shallow bowl or baking pan, mix together the chopped walnuts and parsley.

Once the cheese has chilled, put on latex gloves and use a measuring spoon or scoop to form 1-tablespoon balls. Gently roll the balls between your hands to smooth, then roll each through the nut and parsley mixture. Arrange on a serving platter.

Makes 20 to 25 cheese balls

Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times is switching its third-party commenting system from Disqus to Spot.IM. You will need to either create an account with Spot.im or if you wish to use your Disqus account look under the Conversation for the link "Have a Disqus Account?". Please read our Comment Policy before commenting.

 

Click to Read More and View Comments

Click to Hide