Classic Cheddar Cheese Ball is an easy party appetizer made with cream cheese, old cheddar, grated onion, spices and a dash of hot sauce. Creamy, sharp and savoury, it’s delicious served with crackers, vegetables or your favourite accompaniments.
A Cheese Ball From the ’80s
Cheese balls were everywhere when I was growing up and this one, or a variation of, has followed me through decades of parties, holidays and get-togethers. The handwritten recipe has changed a little over the years, but the basics have stayed the same: cream cheese, lots of old cheddar and grated onion with its juice for an extra punch of flavour.
Old Bay, paprika and a dash of hot sauce round everything out without overpowering the cheese. Once mixed, it needs some time in the refrigerator to firm up and let all those flavours come together.
Cheese Ball Variations
Once you have a good cheese ball recipe, it’s pretty easy to dress it up for different occasions, or add different cheese and spices for unique flavours. I’ve used this recipe as the starting point for a Witch’s Hat Cheese Ball I’ve made plus Mini Cheese Balls, changing the shape and coatings while keeping similar familiar flavours underneath.
You can also roll the finished cheese ball in chopped nuts, herbs, shredded cheese or whatever suits the occasion. Or leave it plain — there’s plenty of flavour already packed inside.
What to Serve With a Cheese Ball
Crackers are the obvious choice, but I like putting out a mix of accompaniments so there’s a little variety. Fresh vegetables, pretzel crisps, crostini and sturdy crackers all work well, along with apple slices if you like that salty-sweet combination.
Take the cheese ball out of the refrigerator a little before serving. You want it cool enough to hold its shape but soft enough that you’re not snapping crackers trying to get into it.
Tips for Making a Cheese Ball
- Use old or extra-old cheddar here. There aren’t a lot of ingredients, so a good sharp cheddar makes a difference. Grate your own rather than using pre-shredded cheese; it blends into the cream cheese much better and doesn’t have that grated cardboard texture.
- And don’t toss that onion juice. Grating the onion releases both the juice and pulp, and both go into the cheese ball. It’s one of those little details from the original recipe that I’ve kept all these years.
- Lastly, make it the day before and keep it covered in a bowl. Form the ball about an hour before serving and let sit on the counter to come to room temperature.
A cheese ball is a perfect appetizer for any occasion and essentially a blank canvas for flavours. These are some of the cheese ball variations I’ve made over the years.
If you made this recipe tag Wanda Baker on Instagram and comment below!
Ingredients
- 2 tbsp grated white onion and juice
- 1 8oz block cream cheese, softened
- 1/2 tsp old bay spice
- 1/2 tsp paprika
- + dash of hot sauce
- 2 cups old cheddar cheese, grated
Instructions
- Add grated onion and juice to a bowl.
- Add softened cream cheese and mix until well combined.
- Mix in Old Bay and paprika, followed by a dash of hot sauce.
- Stir in grated cheddar cheese until fully incorporated.
- Cover and refrigerate for 30–60 minutes, or overnight. Until firm enough to shape.
- Shape into a ball, wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove from the refrigerator 20–30 minutes before serving.
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