Description
This All the Cheese Cheeseball uses 6 types of different cheese. It’s a super easy appetizer recipe idea for when you need a wow factor!
Ingredients
Scale
- 8 ounces Room Temperature Cream Cheese
- 5.2-ounce block Boursin Cheese
- 4 ounces of Goat Cheese
- 3.5 ounces Blue Cheese, such a Roquefort
- 4 ounces white Cheddar, shredded
- 4 ounces Yellow Sharp Cheddar
- 4 Green Onions, sliced
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper
- 1 tsp Red Pepper flakes
Instructions
- To a large bowl, add in your room temperature 8 ounces of cream cheese, 5.2 ounces of Boursin cheese, 4 ounces of goat cheese, and 3.5 ounces of blue cheese. Let these hang out in the bowl while you hand grate your cheddars.
- Using a box grater, grate 4 ounces of white cheddar and 4 ounces of yellow sharp cheddar.
- Add the cheddars to the big mixing bowl.
- Slice your 4 green onions, including the white part, discarding the hairy portion. Plop into the big bowl
- Measure out 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 tsp red pepper flakes. Add these to your big bowl with all the cheese.
- Using your CLEAN hands, mix everything until well combined. Make sure all the cheeses are evenly distributed together.
- To a large piece of plastic wrap, plop your cheese ball mixture on to it. Shape into a log or ball. You can also do this a few times, and create smaller cheeseballs or cheese logs. Wrap it up tightly.
- Chill in the fridge for a few hours to firm up.
- If you are freezing this for later, wrap it up twice in plastic wrap, then place in a zip top freezer safe bag.
Notes
Make ahead up to 5 days by storing in the fridge. Freeze for up to 3 months.
