WALNUT COVERED CHEESE BALL
Perfect for any celebratory occasion, this delicious cheese ball recipe is from Ruth Milstein, author of the Gourmand award-winning cookbook, ‘Cooking with Love: Ventures Into the New Israeli Cuisine.” Listen to the Big Blend Radio interview in the Soundcloud player below with Ruth and her husband Howard wine expert, who share tips on hosting a cheese and wine party.
8 ounces blue cheese
4 ounces cheddar cheese, shredded
8 ounces cream cheese
4 ounces unsalted butter
2 teaspoons finely chopped fresh dill (optional)
4 ounces walnuts, coarsely chopped
Crumble the blue cheese with a fork. Add the cheddar cheese and mix together.
Put blended cheese mixture in a medium size bowl. Add the cream cheese, butter and dill then fold gently.
Cover with plastic wrap and place in the refrigerator for three hours to solidify.
Meanwhile, toast the nuts in a pan without oil for a few seconds until the nuts get a roasted flavor.
Sprinkle the chopped walnuts on a large flat dish and set aside.
Take the cooled mixture out of the refrigerator and with your hands gently shape into a large ball and proceed to roll it in the chopped walnuts until coated all sides.
Wrap the cheese ball again with plastic wrap and store in the refrigerator for another three hours.
Serve with a selection of crackers, fresh bread and fruit in season.
The cheese ball will keep covered in the refrigerator for 3 days. Flavor increases as days go by.
