This delicious cheesball has made an appearance at every family Christmas get-together for as long as I can remember. If possible, make it 2-3 days prior to serving to allow the flavours to develop. If you're not a fan of blue cheese, I urge you to still give this recipe a go - I promise you will love it.
- Small bunch Italian parsley, or chopped nuts/seeds of choice
- 1 small brown onion
- 250 g mature cheddar cheese, cubed
- 500 g full fat cream cheese, room temperature
- 100 g quality blue cheese
- 2 tbsp Worcestershire sauce
Place parsley (if using) into TM bowl and chop 5 sec/speed 7. Set aside.
Place onion into TM bowl and chop 5 sec/speed 5. Scrape down sides of bowl with spatula.
Add cheddar cheese and grate 8 sec/speed 8.
Add remaining ingredients, apart from the parsley/nuts, and mix 20-30 sec/speed 5 using the spatula to assist through the hole in the lid. Stop to scrape down sides of TM bowl then mix a further 20-30 sec/speed 5 using the spatula to assist and until mix is well incorporated.
Tip mixture into a bowl, cover and chill 3-4 hours.
Shape mixture into a large ball. Roll in parsley or chopped nuts.
Place on a serving plate, cover and chill 2 hours or until firm. Serve with crackers and raw vegetables.
This recipe makes a very large cheese ball and can easily be halved.
Instead of making one large cheese ball, make smaller individual cheese balls or serve by the spoonful on cucumber rounds.
Turn the cheese ball into a dip by thinning down with milk.