Recipe: Christopher’s Cheese Ball

Cheese Ball

Cheese balls have rooted themselves in the tradition of the Modern American Christmas. Unfortunately, the tradition is to compose them from realty poorly made, processed cheeses. In a quest to remedy that sad commentary on the American Palate, I gladly share a cheese ball recipe that is uniquely Christopher’s and certain not to only pair with your favorite wine, but to bring your taste buds to cheesegasm.

Christopher’s Cheese Ball

8 oz of soft creamy chevre

10 oz of a 6month aged manchego grated

6-10 oz of mimollette grated

2 oz of fresh finely chopped peppadews

2 green onions finely chopped

1 tsp Fresh Lemon Juice

Sliced almonds, toasted (nuts of your choice can be used)

Bring cheeses to room temperature. Beat the soft chevre until creamy and smooth. Fold in the other cheeses and ingredients gently folding until well incorporated. Roll into the form of a ball and roll the ball to coat in the almonds, unless you rather not have the nuts on your cheese ball. Refrigerate 2 hours, remove at least 30 minutes before service. Serve with light crackers and enjoy.

This cheese ball will pair well with almost any wine. My preferences today are wines from Two Angels of the High Valley in Napa Valley, California… especially their Sauvignon Blanc, or Syrah.