TIP: If you want to use a different coating for each cheese ball, cut the quantity of the coating ingredients in half.
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
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.
Choose one or two of the coating options. Place the coating in a shallow bowl and roll the balls to cover them well.
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.
Store in an airtight container in the refrigerator for 3 to 5 days.