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If you’re looking for one of the best easy crowd-pleasing appetizer recipes, look no further than this homemade cheddar cheese ball! It’s great all year, but one of my personal favorites to bring to a Christmas party.
At any party that my mom threw when I was growing up, I remember a cheese and cracker tray being present. (Hmm, I guess it isn’t such a big surprise that as an adult I’m a cheese fiend, is it, lol?) Between my sister and I, I was always the one who my mom delegated the job of arranging the cheese tray. And I didn’t mind at all.
So now, when I’m hosting or attending a party and in need of a dish to pass, my mind wanders for a bit and then settles on a cheese tray. Whether it’s the holiday season, a birthday party, tailgating gathering, or anything in between. A homemade cheese ball fits any occasion (but it especially makes me think of Christmas parties)!
To make things more interesting, I like to spice up my cheese trays. And a cheese ball is a fun way to (literally) add some spice! For this easy cheese ball, I use a simple mix of cheddar cheese, cream cheese, and farmers cheese. The end result is a soft, spreadable pub style cheese. It’s slightly tangy, lightly spiced, and very flavorful with just a couple seasonings, and no one flavor overpowers another. The toasted pecans on the outside provide fantastic nutty crunch. However, you can omit them if you like; or use another type of nuts or chopped fresh herbs for coating.
Cheese Ball Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Sharp yellow cheddar, cream cheese, and farmers cheese – In this recipe, we use a three-cheese blend. Sharp cheddar adds tangy flavor and gives the cheeseball structure. Cream cheese softens the mixture so it’s spreadable. And last but not least, mild-flavored farmers cheese makes the mixture a bit lighter and not so dense. If you can’t find farmers cheese, you can use queso fresco instead and omit the added salt.
- Worcestershire sauce – This savory fermented condiment adds great depth of flavor.
- Paprika, onion powder, salt, and black pepper – We only use a few simple spices that you probably already have in your spice cabinet! I like sweet paprika here, but if you want to vary the flavor, you can use smoked sweet paprika, hot paprika, or smoked hot paprika (or any combination of them you want).
- Pecans – For coating the outside. If pecans aren’t your thing, feel free to swap them out for any kind of nuts you like (walnuts or almonds also go really well here). Another option is to roll the cheeseball in minced fresh herbs, such as parsley. Or if you prefer, you don’t have to roll it in anything.
How to Make a Cheese Ball (The Easy Way!)
To see how this recipe is made, watch the video in the recipe card below.
- Combine. Pulse together all ingredients (except the pecans) in a food processor until it forms a smooth paste. (PRO TIP: Using a food processor to combine everything is the fastest way to do it, and it ensures that the cheeseball is smooth and creamy. However, if you don’t mind it not being quite as smooth, you can use a handheld electric mixer or a stand mixer fitted with the paddle attachment.)
- Chill. Divide the mixture in half, and roll each half into a ball. Wrap each cheese ball in plastic wrap, and place them each into a cereal bowl. (PRO TIP: Letting the cheeseballs chill in cereal bowls helps them hold a ball shape.) Refrigerate until the cheese balls are firm, at least 2 hours, but up to 5 to 7 days. (PRO TIP: Don’t skip or short change the chill time. Not only does this help the cheese balls stiffen up to the perfect consistency, but it also allows the flavors to blend.)
- Serve. Let the cheese balls sit at room temperature for a few minutes before serving to soften a little. Roll each ball in the pecans. Serve with crackers or anything else you like.
Storage and Make-Ahead Tips
You can store this wrapped well in the fridge for up to 5 to 7 days. Note that the nuts will soften and lose their crunch over time.
If you’re making the cheeseball ahead of time, wait until right before serving to roll it in nuts so the coating stays crunchy.
To freeze, make the cheeseball as directed but leave off the coating. Wrap it well in plastic wrap and then foil, and freeze for up to 1 month. To serve, thaw in the fridge overnight and then roll it in nuts right before serving.
Variations
There are so many different flavor variations that you can experiment with. Here are a few ideas to get you started:
- Crumbled bacon and fresh minced scallion added to the mix or used to coat the cheeseball create a whole different experience.
- Swap out the cheddar for blue cheese, add up to minced fresh herbs (like rosemary, thyme, tarragon, and/or parsley) instead of the Worcestershire and spices, and serve grapes along with the crackers.
- Use feta instead of cheddar, omit the Worcestershire and spices, and add minced fresh oregano, finely diced kalamata olives and/or finely diced roasted red pepper, and a little bit of crushed fresh garlic or garlic powder. Roll the outside in minced parsley.
- Or instead of pecans, roll these cheese balls in any type of toasted chopped nuts you like!
My Best Tips For Making a Homemade Cheese Ball
- If your farmers cheese is very soft, you can strain it. To do so, place a fine mesh sieve over a bowl. Put the cheese into the strainer, place a paper towel on top, and then weight it down. I like to put a small plate on top, and then a heavy can on top of the plate. Move it to the fridge and let the cheese drain for 1 hour (or overnight if it’s very soft).
- Toast the pecans (or whatever kind of nuts you’re using). Toasting nuts develops their rich, nutty flavor and aroma, really taking them to the next level! And it’s quick and easy to do in the oven. To toast nuts, spread them out evenly on a baking tray and pop them into a preheated 350F oven until they start to turn golden and smell nutty, about 7 to 10 minutes, tossing once halfway through. After toasting, let the nuts cool and then chop them.
- If you need to make sure your cheeseball is vegetarian, check the label for each of the types of cheese you’re using because certain types of cheese use animal rennet.
Frequently Asked Questions
The two main ingredients in a cheese ball are cream cheese and a semi-hard cheese, such as cheddar or a semi-soft cheese, such as blue.
Additionally, cheese balls can be flavored with herbs, spices, or other seasonings, such as Worcestershire sauce.
Frequently, cheese balls are rolled in nuts and/or herbs, which adds another level of flavor and texture.
To start, make sure to use the ingredient amounts listed. This recipe was developed using a combination of soft and hard cheese in the perfect ratio for a set, yet spreadable cheese. Also, don’t skip chilling. Refrigerate until the cheese ball is firm, at least 2 hours, but up to 5 to 7 days.
If you’re using a soft cheese that seems very soft (e.g., sometimes farmers cheese can be this way), you can strain it before making the cheeseball. To do so, place a fine mesh sieve over a bowl. Put the cheese into the strainer, place a paper towel on top, and then weight it down. I like to put a small plate on top, and then a heavy can on top of the plate. Move it to the fridge and let the cheese drain for 1 hour (or overnight if it’s very soft).
Once this is made, you can wrap it well in plastic wrap and store it in the fridge for up to 1 week.
What Goes With a Cheese Ball?
You can serve a cheese ball with anything that you would serve on a cheese board.
Here are a few foods that pair well with cheese:
- Fresh seasonal fruit, such as apple, pear, figs, grapes, pomegranate, etc.
- Jams, chutneys, or relish (try cranberry relish around the holidays or make pepper relish if peppers are in season)
- Nuts or seeds
- Cornichons or other types of pickles
- Olives
- Caramelized onions
- Store-bought or homemade crackers (try sourdough discard crackers if you keep starter on hand)
More Cheesy Appetizer Inspiration
- Pimento Cheese
- Zucchini Stacks with Goat Cheese
- Blue Cheese Crostini with Pecans and Honey
- Creamy Garlic Parmesan Hot Artichoke Dip
- Baked Brie with Warm Honeyed Grapes and Walnuts
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Cheddar Cheese Ball Recipe
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Ingredients
- 8 ounces sharp yellow cheddar cheese shredded
- 8 ounces cream cheese at room temperature
- 8 ounces farmers cheese no salt added (if your farmers cheese is salted, omit the added salt)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup pecans toasted and chopped (or any kind of nuts you like; see Notes for toasting instructions)
Instructions
- Combine. Pulse together all ingredients (except the pecans) in a food processor until it forms a smooth paste. (PRO TIP: Using a food processor to combine everything is the fastest way to do it, and it ensures that the cheeseball is smooth and creamy. However, if you don’t mind it not being quite as smooth, you can use a handheld electric mixer or a stand mixer fitted with the paddle attachment.)
- Chill. Divide the mixture in half, and roll each half into a ball. Wrap each cheese ball in plastic wrap, and place them each into a cereal bowl. (PRO TIP: Letting the cheeseballs chill in cereal bowls helps them hold a ball shape.) Refrigerate until the cheese balls are firm, at least 2 hours, but up to 5 to 7 days. (PRO TIP: Don’t skip or short change the chill time. Not only does this help the cheese balls stiffen up to the perfect consistency, but it also allows the flavors to blend.)
- Serve. Let the cheese balls sit at room temperature for a few minutes before serving to soften a little. Roll each ball in the pecans. Serve with crackers or anything else you like.
Video
Notes
- Net Carbs: 1g per serving (1/8 of a cheese ball)
- Recipe Yield and Serving Size: This recipe makes 2 large cheese balls. Each cheese ball is 8 servings for a total of 16 servings between the 2 cheeseballs.
- How to Toast Nuts: Spread them out evenly on a baking tray and pop them into a preheated 350F oven until they start to turn golden and smell nutty, about 7 to 10 minutes, tossing once halfway through. After toasting, let the nuts cool and then chop them.
- Storage and Make Ahead: You can store this wrapped well in the fridge for up to 5 to 7 days (note that the nuts will soften and lose their crunch over time). If you’re making the cheeseball ahead of time, wait until right before serving to roll it in nuts so the coating stays crunchy.
- Freezing: To freeze, make the cheeseball as directed but leave off the coating. Wrap it well in plastic wrap and then foil, and freeze for up to 1 month. To serve, thaw in the fridge overnight and then roll it in nuts right before serving.
- If Your Farmers Cheese is Very Soft: If your farmers cheese is very soft, you can strain it. To do so, place a fine mesh sieve over a bowl. Put the cheese into the strainer, place a paper towel on top, and then weight it down. I like to put a small plate on top, and then a heavy can on top of the plate. Move it to the fridge and let the cheese drain for 1 hour (or overnight if it’s very soft).
- Farmers Cheese Substitute: If you can’t find farmers cheese, you can use queso fresco instead and omit the salt.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on October 24, 2011 and updated on December 30, 2025. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Oh my gosh this recipe is downright dangerous for me! Cheeseballs are my absolute favorite holiday cheese! And this looks really easy to make! 👍☺️❤️
What can you use in the place of farmers cheese?
Chrystal, You could omit the farmers cheese and use 12 oz sharp cheddar and 12 oz cream cheese. Hope you enjoy this if you give it a try!
I have no idea what farmers cheese is. Can you explain and also tell me where to find it?
Carol, Farmers cheese is basically cottage cheese that has been pressed to remove the whey. The farmers cheese that I buy has a spreadable consistency, somewhere between ricotta and cream cheese. I like the Friendship brand of farmers cheese, and I buy it from my local grocery store (Wegmans). If you’re not able to find farmers cheese in your area, you could try using Queso Blanco (which can be found in Mexican markets or the ethnic area of larger grocery stores) or dry cottage cheese. You may have to reduce the amount of salt you add to this recipe if the cheese you use has salt (because the farmers cheese I use doesn’t have salt added). I hope this helps!
This recipe looks so perfect, I want to make it for thanksgiving, but have not had any luck finding farmers cheese. I even had one place tell me they have never heard of it! Help!
Kelly, You could substitute ricotta for the farmers cheese, just be sure to drain the ricotta for a full day day in the fridge to remove any excess moisture. To drain it, line a colander with cheesecloth or paper coffee liners and spread the cheese in the colander; rest the colander on a bowl to catch the liquid that escapes. Cover the cheese with plastic wrap and place a heavy object on top to help press the liquid out. Let it sit like this in the fridge for 24 hours. (For step-by-step photos, you can see my post on making Greek-style yogurt, which is basically the same process.) Hope this helps! :)
I prepared this cheese ball this weekend week and was delicious. Thanks for the recipe!
You make a cheese ball look so elegant.
Everyone would devour this way before the kickoff.
Great contribution to the Cooking Group!
LL
Oh Faith, you brought back so many memories. My mother always made her famous cheese balls for her bridge parties (does anyone do that any more?). I thought they were wonderful and often got to eat the leftovers on ritz crackers (you couldn’t touch them before the party, of course… they had to be smooth and perfect). Lovely recipe and personal take on a classic!
Could it really get much better than a ball of spreadable cheese?? This sounds so tasty and the presentation is great too!
What a fun way to serve cheese and crackers! Like I said in my other comment, genius! This one is definitely going into my bookmarks. The pecans add a nice contrast. Thank you for sharing this, Faith.
I grew up eating cheese balls as well. In fact my husband and I both love them. The first time I made one my kids were like, “what’s that” of course now they love them.
This is right up my alley and I’m certain our friends would devour it as well. Thanks for sharing – we must be close in age!
My in-laws love to have cheese ball and crackers at their party too! I like spices you used here and it’s perfect for our tailgate party, Faith!
What is a party without cheese???? ;)
This is the most fabulous cheese ball I’ve ever seen! The colors and flavors! I must, must try this. I’m sure it would be a hit at any party. Fantastic job, Faith!
Ahh, the nostalgic appeal of the cheese ball. Easy to see why it continues to be a party favorite!
I would serve this at any party. It’s a win. Your cheeseboard is adorable. The nuts just make it soooo attractive.
i never go for the cheese ball at a party (unless it’s chipped beef–that, i can’t resist). that said, i really like the idea of coating the ball in nuts (and i did NOT intend for that to sound as lewd as it does–sorry!).
A yummy cheese ball! I like the pecan coating.
Love this cheese ball! I could eat the whole portion easily and ask for more!
Hey this is Andrea again. This looks good and cheese balls are always popular at family gatherings. I wanted to let everyone know that I am giving away one of my mosaic mirrors. Come check it out.
I think we all grew up with a cheese ball in the family. now we are old enough to put a serious twist on it, like you have done beautifully. Roasted pecans a great touch.
my husband is telling me he wants me to make this as we drool over the photos!
My mom was the champion cheeseball maker, back in the day.I think her recipe was very similar to yours. It’s fun to bring back those once-loved, now-forgotten recipes.
You made that? I’m so impressed! I’ve bought cheese balls before, but I’ve never tried to make one. Honestly, I’ve never even thought of making one! With the holidays right around the corner, I’m tucking this recipe away.
I can imagine the Worcestershire sauce gave a unique touch to this appetizing cheese ball. Love that you splurged on some pecans as well. Delizioso…for sure ;o)
Have a great day Faith.
Flavourful wishes,
Claudia
This is a dangerous thing, as I can consume cheese like nobody’s business! Beautiful photographs.
Can I just eat this for dinner?
Fantastico. Love this cheesy goodness. Great flavor combo.
Love it.
Cheeze balls (good ones) are some of my favorite appetizers during the holiday season. Thank you for sharing with me today. It is always a good day when I start with a visit to your blog. You know how to make me smile. Much love and many blessings from Austin.
A Tailgate party. Was not sure what that was, but the cheese ball looks very tasty.
I loooooove a good cheese ball and this one looks like a winner!
I’ve made something similar based on an Amy Sedaris recipe and people just love it! They’re not so much an Australian thing but that doesn’t seem to matter, they just love it! :)
I remember my parents buying these, too. Cheese balls are so retro and fun. Thankfully, they never go out of style, either.
I love cheese too and have always enjoyed cheese balls but was concerned about what was actually in them. I will certainly make this cheese ball! Thanks Faith!
This is a really great idea! I’ve never made a cheese ball. My Mom has cheese and crackers at pretty much every party too! They’re always a hit
Oh! Your cheese ball spread looks delicious with all the spices in it…and so pretty how you presented.
Hope you have a great week ahead Faith :-)
I’ve never seen a cheese ball like this before – such an interesting idea. Love the idea of adding minced scallions too.
Oooooooh a cheese ball – I cannot think of anything more delicious! I am a cheese nut… nay, an addict, and I’d love to get my hands on one of these!
A great idea. This cheese ball looks excellent
I made a cheese ball for one of the kid’s Halloween parties one year. I rolled it in poppy seeds and added pipe cleaner legs to make a spider! HAHA!
That looks so good! What a great idea. Perfect with crackers and a glass of white wine.
Cheers,
Rosa
Bookmarked! I’m definitely making this—-yum!
Like you, I’m a cheese fiend, so cheese and crackers are always my go-to party food. A cheese ball, with its crunchy, nutty crust, certainly spices things up!