Blue Cheese Ball

I am sure most of us remember the famous cheese ball that showed up on our holiday tables.  Neon orange, processed cheese, with no flavor;  dry and crumbly when you cut into it but still, somewhat good.  Maybe because it was the holidays and we were already stuffing our bellies full of sugar, carbs and goodness that it really did not matter.  Well, I don’t think I have had a cheese ball in years, like 30 years.  A couple weeks ago, my friend, Evelyn served a delicious cheese ball …. that she made.  It was full of cheese, dates, nuts and flavor.  In fact, I could not stop eating it and am positive I consumed about half of it …. on my own.

We have had a few people over the past week for dinner and the cheese ball has become a regular guest on our table.  My recipe is a little different then Evelyn’s delicious cheese ball but it is equally as delicious and goes so well with a glass of bubbles, a cocktail or a nice glass of red wine.  I like to serve it with Lesley Stowe Raincoast Crisps as they are very flavor and hearty, a wonderful compliment to the depth of the blue cheese.  As well as being a delicious appetizer, it is so easy to make;  keep in mind you do need to start it the day before serving.




  1. Our Christmas hosts always have a cheeseball. It has been the same one for the past 25 years, no exaggeration. It is from a Junior League cookbook and is totally white trash, but I have to say that it is really tasty. I’m sure this is about 1,000,000 times better though so I’ll try this at our next party!


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  3. […] show you how to make them.   Since I do not have the book, I winged it.  I have been making a few different cheese balls as well as cheese logs during the past couple holidays, so I had a basic […]

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