- The term I occasionally use to describe my oldest son, to his face of course, when he makes his cheesy faces at me;
- The name of the cover band based in Sacramento that entertained my friends and I during our 20’s (they’re still going strong by the way…and they are so. much. fun.);
- Dinner parties at my parent’s house during my youngest-years.
Apparently, the cheese ball was a staple at the 1950’s dinner party. It soon ran it’s course and became a bit boring, but I think the cheese ball is making a huge comeback.
This Greek-inspired cheese ball is easy to prepare, impressive, flavorful and tasty. The feta adds to the tanginess of the sharp chedder cheese, and the shallot adds a sweetness. Be sure to use smoked paprika as opposed to regular paprika for that smoky flavor. If you can locate red walnuts they make for a festive colorful addition.
1 tablespoon olive oil
1 small shallot, minced
1/3 cup sharp cheddar cheese, cubed
1/3 cup feta cheese, cubed or crumbled
1/3 cup cream cheese
3 tabelspoons heavy cream
1 teaspoon smoked paprika
1/3 cup walnuts, chopped and toasted
Heat the oil in a small skillet and cook the shallot for about 5 minutes.
Place the cheddar, feta and cream cheese, heavy cream and smoked paprika in the bowl of a food processor with the blade attachment. Pulse to blend. Remove the blade and add in the cooked shallots. Stir with a spoon to combine.
Shape the cheese into a ball and wrap in plastic wrap. Refrigerate for 30 minutes until firm. Roll the cheese ball in the toasted walnuts to cover. (I used red walnuts for this recipe, but regular ones work just as fine.)
©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!