An easy party cheese ball recipe featuring cream cheese, goat cheese, white Cheddar, cranberries and fresh thyme.
- 8 ounces cream cheese, room temperature
- 4 ounces goat cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 1 1/4 cup freshly grated white Cheddar cheese preferably Boar's Head Vermont Cheddar
- 3/4 cup dried cranberries, separated
- 1 clove roughly chopped garlic optional
- 2 tablespoons honey
- 1 1/2 teaspoon freshly squeezed lemon juice
- 2 teaspoons dried chives
- 1 teaspoon fresh thyme leaves plus extra for garnish, if desired
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 5 ounces sliced almonds
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Add the cream cheese, goat cheese, and butter to the bowl of a food processor fitted with a blade attachment. If you do not have a food processor, use a large mixing bowl and a handheld mixer.
If using the food processor, process until well-blended. If using the handheld mixer, mix on high speed.
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Add the Cheddar, 1/4 cup dried cranberries, garlic, honey, lemon juice, chives, thyme, salt, and pepper. If using the food processor, and pulse until all ingredients are evenly distributed throughout the mixture.
If using the handheld mixer, mix on medium speed.
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To form the cheese into a ball, lay out a very large piece of plastic wrap on your workspace, and transfer the contents of the bowl in the center of plastic wrap. Bring the edges of the plastic upward, and begin twisting together until fairly tight.
Lay out a large sheet of aluminum foil, place the wrapped cheese ball in the center, and shape into a ball.
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Transfer to the refrigerator and allow to set for at least 4 hours, but preferably overnight (or up to 48 hours).
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About 20 minutes before serving, spread the almonds, remaining 1/2 cup of cranberries, and extra thyme (if using) across a rimmed pan or dish and mix. Roll the cheese ball around until well coated. Serve and enjoy.
NOTE: AFTER PREPPED, THE CHEESE BALL WILL NEED TO SET FOR AT LEAST 4 HOURS TO FIRM UP.