Buzz
Bringing a cheeseball to a holiday office party or another seasonal event is an easy, budget-friendly way to win over friends and colleagues. Cheeseballs are fun to eat, simple to make, and you’ll find countless recipes all across this vast online world.
I’ve never made the same cheeseball twice. I love experimenting with different flavors, yet I’m not a fan of sticking to strict recipes. However, I do enjoy a flexible formula that offers guidance without locking you into a rigid ingredient list—and luckily, I’ve got just that for crafting easy, savory cheeseballs.
Claire’s Versatile and Easy Cheeseball Formula
8 oz of spreadable cheese + 8 oz of shredded hard cheese + 1 tbsp of seasoning mix + 2 tsp of acidic liquid + some crunchy add-ins
That’s all there is to it.
For the spreadable cheese, choose from cream cheese, goat cheese, a blend of both, or a pre-seasoned spread like Alouette (just be mindful to cut back on additional seasoning if you opt for the latter).
For the hard cheese, cheddar is the usual pick, but feel free to explore aged options like crystal-studded gouda, gruyère, or pecorino Romano.
The ideal amount of seasoning can depend on its saltiness, so start with two teaspoons if it’s particularly sodium-rich. Trader Joe’s alone offers a huge variety of seasoning mixes, and you can get creative if you like. But don’t overlook the humble packet of Italian seasoning—it’s just the right portion for one cheeseball.
A dash of acidic liquid helps balance out the richness of your dairy, preventing it from overwhelming your taste buds with fat. Lemon juice, red wine vinegar, and pickle brine are all excellent choices, though pickle brine is my personal favorite.
To finish, you’ll need something crunchy to coat your cheeseball. Fried garlic is my latest favorite, but I also love the classic combo of chopped pecans (or any nut of your choice) and everything bagel seasoning.
How to make your cheeseball
While your spreadable cheese softens to room temperature, shred your hard cheese if it’s not pre-shredded. Place both cheeses in a bowl and mix them together thoroughly with a wooden spoon. Add a couple of teaspoons of seasoning blend, stir again, and taste. If you feel it needs more, add another teaspoon or two. Then add your acidic liquid, mix once more, and taste again. Adjust the seasoning or acid as needed. Wrap your cheeseball in plastic and refrigerate for at least an hour to let the flavors meld. When ready to serve, unwrap, sprinkle your crunchy topping on a plate, and roll your cheeseball in the coating, pressing to help it stick. Serve with crackers.
