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Party Cheese Ball

A creamy, tangy cheese ball made with cream cheese, goat cheese, and white Cheddar, studded with cranberries and rolled in toasted almonds, perfect for any gathering.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 8 servings
Course: Appetizer, Party
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cheese Base
  • 8 ounces cream cheese, room temperature
  • 4 ounces goat cheese, room temperature (soft chèvre is best)
  • 3 tablespoons unsalted butter, room temperature
  • 1 1/4 cups freshly grated white Cheddar cheese (preferably Boar's Head Vermont Cheddar)
Mix-ins
  • 3/4 cup dried cranberries, separated (1/4 cup + 1/2 cup)
  • 1 clove roughly chopped garlic (optional)
  • 2 tablespoons honey
  • 1 1/2 teaspoons 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
Coating
  • 5 ounces sliced almonds

Method
 

Preparation
  1. Let cream cheese, goat cheese, and butter sit at room temperature until very soft (30–60 minutes for refrigerated items).
  2. Add the cream cheese, goat cheese, and butter to a food processor fitted with the blade. Pulse until completely smooth.
  3. Add grated Cheddar, 1/4 cup dried cranberries, chopped garlic (if using), honey, lemon juice, dried chives, thyme, salt, and white pepper. Pulse until evenly distributed, being careful not to overmix.
  4. Lay a large sheet of plastic wrap on your workspace. Spoon the cheese mixture into the center. Gather the plastic and twist to form a tight round.
  5. Refrigerate for at least 4 hours, preferably overnight, to let flavors meld.
Serving
  1. Spread the sliced almonds and remaining 1/2 cup cranberries on a rimmed pan and toss to combine.
  2. Roll the chilled cheese ball in the almond-cranberry mixture until well coated.
  3. Transfer to a serving platter, garnish with extra thyme if desired, and serve at room temperature.

Notes

Great for make-ahead preparation. Store tightly wrapped in the refrigerator for up to 5 days. For nut-free, substitute almonds with toasted pumpkin seeds or crushed pretzels.