Ask just about any Southerner and they have a cheese ball story. My grandmother made a cheese ball for every holiday. When assignments were made as to who would make what, she always got the job of the cheese ball. I like to divide the cheese to make two smaller versions so it’s easy to replenish at a party quickly and easily. A half-eaten cheese ball isn’t pretty. Check this recipe off your list early. It’s great made days in advance.
Old-Fashioned Pecan Cheese Ball
- 1 (8-ounce) package cream cheese, at room temperature
- 4 ounces sharp Cheddar cheese, shredded (1 cup)
- 1 TBLS drained, finely chopped pimiento
- 2 tsp finely chopped flat-leaf parsley
- 2 tsp minced shallot
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- Dash of cayenne pepper
- ⅛ tsp table salt
- ¾ cup finely chopped toasted pecans
- Assorted crackers
- Beat the cream cheese and the next 8 ingredients with an electric mixer at medium speed until combined and creamy. Divide the cheese mixture in half, and shape each half into a ball.
- Coat each ball with the pecans. Wrap loosely in wax paper, seal in a ziplock plastic bag, and refrigerate 2 hours (and up to 3 days) or until serving. Serve with the crackers.