Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal’s diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding annatto. Other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.[2]
Combine the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Pulse until the mixture is almost smooth (you still want a few bits of cheese and cranberries in there).
Finely chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans and toss in a shallow dish.
Scoop the cheese mixture from the food processor with a rubber spatula and add to the dish with the pecan mixture. Coat your hands with cooking spray and shape the cheese mixture into a ball. Roll and press the ball in the pecan mixture to coat. Refrigerate for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
Place cream cheese, shredded cheddar, French onion soup mix, and ground mustard in the food processor. Pulse until the mixture is well combined.
Scoop the cheese mixture out of the food processor and form with your hands into the shape of a large almond. Place on a platter.
Press the round ends of the almonds into the cheese ball with the points slightly leaning toward the pointed end of the cheese ball form. Cover the cheese ball completely with almonds.
Cover and refrigerate until ready to serve. Garnish the platter with fresh herbs and serve with crackers or cut vegetables.
Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes.
Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs.
Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers.
8 slices regular-cut bacon, cooked until crisp and finely chopped
4 green onions, sliced, green and white parts
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Buttery crackers, pretzels or raw veggies, for serving
Directions
Step 1: Toast the almonds
Toast the nuts over medium-low heat in a dry skillet, stirring often; about 5-7 minutes. Don’t walk away! Remove the almonds from the pan once golden and fragrant and let cool.
Step 2: Beat the cream cheese and mayo
In a large mixing bowl, beat together the softened cream cheese and mayonnaise until smooth.
Step 3: Combine the cheeses
Add the three types of cheeses, stir, then fold in the bacon, toasted almonds, green onions (reserve some for garnish) and spices.
Step 4: Mix the ingredients
Stir together everything together until evenly blended, then transfer to a serving dish. Cover and chill for at least 4 hours.
Step 5: Serve the dip
To serve, sprinkle with additional green onions. Then serve with buttery crackers, salty pretzels and/or fresh vegetables of your choice.
Here are a few changes you may consider for adapting this recipe to your personal taste:
To kick it up a notch, add some extra cayenne (even a dash of one of these top hot sauces would be nice).
For more bacon flavor, fold in an additional slice or two of bacon.
If you’re still completely against blue cheese, despite our reassurances, replace it with Parmesan, feta or goat cheese. Those cheeses would still contribute the necessary tang that makes this dip worth a million bucks.
Favorite Cheese Ball
Description
Our favorite cheese ball recipe. Dad complains if we make any other.
Ingredients
8 ounces, weight Cream Cheese
¼ cups Sour Cream
1 cup Finely Shredded Cheddar Cheese
¼ cups Shredded Parmesan Cheese
¼ cups Finely Chopped Onion
½ teaspoons Teaspoon Garlic Powder
1 pinch Cayenne Powder
1 teaspoon Lemon Juice
¼ teaspoons Freshly Ground Black Pepper
⅓ cups Dried Cranberries (optional)
½ cups Toasted Pecans, Chopped Coarse (optional)
Preparation
1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combined.
2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes – 1 hour.
3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.
Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.
Bacon Jalapeño Cheese Ball
INGREDIENTS
6 slices bacon
1/4 cup pecans, chopped
8 ounces cream cheese, at room temperature
1/2 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch cayenne pepper
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños, ribs and seeds removed, finely chopped and divided
Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half.
While the bacon is cooking, preheat oven to 350°F. Spread the pecans on a baking sheet and toast for 5 to 7 minutes, or until fragrant.
In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt.
On a large plate, stir the toasted pecans, remaining minced jalapeños and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides.
Cover the ball and refrigerate for at least an hour before serving.
Homemade Cheese Balls Are Best!
How many of us are just tempted to grab one of those cheese balls from the deli? Already made and ready to serve. Skip it. This homemade version is way better!
Can I Mix it By Hand?
If you don’t have an electric mixer you could also mix this by hand. Let the cream cheese soften well then just use a wooden spoon and stir stir stir.
How Long Can It Sit Out?
Because of the dairy in this for food safety it shouldn’t be left sitting unrefrigerated for longer than two hours.
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