Bleu cheese lovers or wannabes
Revel in hog heaven all you bleu cheese lovers. A family favorite for decades, we have this appetizer several times a year at family gatherings but always at Christmas time and New Year’s. Make it for an hors d’oeuvres buffet, serve it at the office holiday party, give it as a gift with a sleeve of crisp crackers. A five ingredient wonder, it’s easy to make and best served at room temperature. It ages with time, deepening in flavor. Right out of the gate you can’t resist a few crackers topped with the cheese mixture the minute it’s combined. If you’re a wannabe that’s new to bleu, try half the cheese.
For decades I’ve made this with regular sharp cheddar cheese (orange) and it is sinfully good, one of those ‘can’t take just one bite’ dishes. Last year I tried sharp white cheddar and it’s equally as tasty but the presentation is more bleu cheesy since there’s no orange cheddar fleck. The blue striations visually mark the cheese ball as bleu. It’s my new upgraded family favorite. Lots of cheese balls have stuff on the outside, crushed nuts, chopped parsley or grated cheese. This is an ungarnished glory and better bleu.
Recipe: Bleu Cheese Ball
2. Form into one large or 2 small balls. Serve with a variety of crackers such as Club, Ritz, Triscuit. Or chill overnight to deepen the flavor. Let stand at room temp to soften before serving.
• Control the potency by adding more or less bleu cheese; 2-oz is mild, 3-oz is medium, 4-oz is bold, 5-oz is very bold flavor. The variety of bleu cheese also makes a difference as some are mildy bleu and some fairly sharp. Start with less and add more as desired. With chill time, the cheese ball flavors marry and strengthen so plan accordingly.
• Exchange sharp white cheddar for sharp or medium cheddar (orange). If using mild or medium cheddar, increase the amount to 3/4 cup.
• Could also form the mixture into two logs.
sauces over under and through