Ingredients
- BASE RECIPE:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 pkg cream cheese (8 oz. each)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 5 dashes hot sauce (such as Tabasco)
- 1/2 tsp. coarse salt
- 1/4 tsp. freshly ground white pepper
- CHEDDAR AND CRANBERRY:
- 8 oz. sharp orange cheddar cheese, finely shredded
- 2 Tbsp. store-bought chutney
- 3/4 cup dried cranberries, finely chopped
- Water crackers, for serving
- ROQUEFORT AND WALNUT:
- 6 oz. Roquefort cheese
- 1 shallot, minced (ab 1 tablespoon)
- 2 tsp. brandy (optional)
- 1 cup toasted walnuts, coarsely chopped
- Vegetable chips (such as Terra Chips Sweets & Beets), for serving
- GOAT CHEESE AND SCALLIONS:
- 8 oz. goat cheese
- 2 Tbsp. finely chopped scallions
- 1/3 cup fresh curly-leaf parsley, finely chopped
- 1 English cucumber, cut into 1/8-inch-thick slices, for serving
Preparation
Step 1
Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls
Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers
Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips
Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.