The first time a recipe for a cheese ball appeared in print was in Food of My Friends, a cookbook published in 1944 by Minneapolis Star-Journal columnist Virginia Safford. Soon after, everyone seemed to have their own variation on the classic party favorite, and it became a staple of 1950s house parties.
- Yield: 8 to 10 Servings
- Preparation Time: 10 Minutes
- 3 cups grated extra-sharp cheddar cheese, room temperature
- ½ (8-ounce) package cream cheese, room temperature
- 4 ounces goat cheese, room temperature
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 green onions, finely minced
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon brandy
- 1½ cups chopped pecans
- Crackers, for serving
- Line a medium bowl with plastic wrap.
- In another medium bowl, combine the cheddar cheese, cream cheese, goat cheese, mayonnaise, mustard, green onions, Worcestershire sauce, pepper, and brandy. Mix well until all the ingredients are incorporated. Shape the mixture into a ball and place in the plastic wrap lined bowl. Cover.
- Chill for several hours or overnight.
- Roll the cheese ball in the chopped pecans.
- Serve with crackers.