Variations on a Theme part 2
My wife was heading up a baby shower this weekend, and she went to Costco to buy a few supplies. One of the things she bought was a port wine cheese ball, and the other was a cheddar cheese ball. I know that when I go to a party, I rarely touch the cheese ball, because I generally don’t like cream cheese. Here in the Southern US almost all cheese balls at parties are made with cream cheese, which is just a pity. Of all the ‘cheese’ options available, ‘cream’ is not real cheese, nor is it any good at being a faux cheese. The two cheese balls from Costco contained cheddar cheese, a very small bit of filler, and that was about it. You could tell it was almost pure cheddar from the taste, which was great. Naturally I googled for recipes for cheese balls to see how the internet as a whole viewed at-home cheese balls.
Google pointed me to allrecipes.com as the first hit. The cheese ball recipe of the day is 8oz cream cheese and 3 cups of various cheeses. Now that isn’t too bad, but it isn’t my perfect dream cheese ball. Of the top 5 most popular cheese balls only one used any cheese other than cream cheese, and it only asked for 1 cup shredded cheese. What a waste, as these faux cheese balls don’t even contain any cheese!
I dream of a world where cheese balls are made of gouda. Or swiss. Sharp cheddar slightly warmed so you can easily attack it with a cracker. Give me a nice provolone ball. I would even respect a goat cheese ball, though I wouldn’t eat any (tip: goat cheese is an acquired taste. Most American’s don’t eat goat cheese on a regular basis).
So to cheese balls, I say this: We need more variations. Cream cheese, plus worcestershire does not a cheese ball make.