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Cheese Balls, Four Ways
Total 5 hours and 20 minutes (includes chilling time)
Active 20 mins
Makes two 12-ounce cheese balls
TIP: If you want to use a different coating for each cheese ball, cut the quantity of the coating ingredients in half.
  • Cheese Balls
    • Two 8-ounce blocks cream cheese, at room temperature
    • 8 ounces sharp white Cheddar cheese, grated (about 2 cups)
    • 8 ounces Gouda cheese, shredded (about 2 cups)
    • 3 tablespoons minced sun-dried tomatoes
    • 3 tablespoons chopped fresh dill or basil
    • 1 teaspoon garlic salt
    • 1/2 teaspoon freshly ground black pepper
  • Coating Options (see Cook’s Note)
    • 1 cup minced fresh parsley
    • 2 tablespoons freshly cracked black pepper
    • 1/4 cup toasted sesame seeds
    • 1 cup walnuts, toasted and finely chopped
    1. To make the cheese balls: In a large bowl, combine the cream cheese, Cheddar, Gouda, sun-dried tomatoes, dill, garlic salt, and pepper and mix well. Form the mixture into 2 cheese balls.
    2. Choose one or two of the coating options. Place the coating in a shallow bowl and roll the balls to cover them well.
    3. Wrap the balls individually in plastic wrap and refrigerate for at least 4 hours or up to overnight to let the flavors blend. Let the cheese balls sit out at room temperature for 1 hour before serving.
    4. Store in an airtight container in the refrigerator for 3 to 5 days.

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