When I was a kid, I was always particularly weirded out by the cheese ball on the appetizer table. I was thirteen when I finally tried the nut covered ball, OMG was it heaven! I didn’t realize that you could create so many varieties and all of them equally as good. Out of all the appetizers during the holiday, I would always recommend a cheese bal or two or three. My love for the cheese ball had me questioning when did this amazing ball of goodness make its debut. Cheeseculturemag revealed, “The adaptable appetizer resurfaced publicly in 1944 while women were throwing modest parties during wartime. The cheese ball had a place in this for its versatility. Columnist for the Minneapolis Star Virginia Safford profiled women in Minneapolis for her book, Food of My Friends. Safford told food stories by describing each hostess and their signature dish. Mrs. Selmber E. Ellertson inspired the cheese ball entry. Later, in 2002 comedian and cheese ball enthusiast Amy Sedaris wrote a play with her brother, David Sedaris, named The Book of Liz. The story follows a woman who makes traditional and smoky cheese balls that sustain her religious community, “Clusterhaven.” In 2007, Sedaris showed Martha Stewart and her live television audience how to make her favorite smoky cheese ball.”
Thank you so much! Now, for my personal favorite cheese ball.
SOUTHWESTERN BACON JALAPEÑO CHEESEBALL
Author: Chris Scheuer
Serves: 12 generous
8 ounces cream cheese, room temperature
½ cup shredded, sharp cheddar cheese (2 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
½ teaspoon ground cumin
⅛ teaspoon cayenne
1 teaspoon lime juice
½ teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
¼ cup chopped pecans, roasted
2 tablespoons finely chopped bell pepper, for rollng. Any color is fine, I used yellow bell pepper
Combine cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.
Place the roasted pecans, the remaining diced jalapeños and bacon along with the diced bell pepper on a plate. Stir together so well mixed. Line a small bowl with plastic wrap. Add cheese mixture and bring edges of plastic wrap together, forming a ball. Refrideratet for 30 minutes then remove from fridge and form into a ball. Remove plastic wrap and roll the cheese ball to coat with the bacon- jalapeño mixture. Refrigerate for at least an hour. About 10 minutes before serving, removed from refridge.. Cheeseball can also be frozen, however do not roll in bacon-jalapeño mixture after freezing.
Chill covered for at least an hour before serving. Serve with crackers.