Cheese Ball Recipe?
My mom is head-over-heels for the Hickory Farms cheese balls and spends ridiculous amounts of money on them every year. I was trying to convince her that she could make her own that would be just as good, but EVERY recipe I can find uses cream cheese--which she detests and refuses to use. I checked the label and sure enough, there is NO cream cheese in the Hickory Farms product.
Does anyone know of a good cheese ball recipe WITHOUT cream cheese? Thanks!
Try this recipe for fromage fort, it's an Alton Brown recipe and it's quite good. I have another cheese ball recipe somewhere, I'll try to dig it up and post it tomorrow.
You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, or St. Andre. Make sure that you use a combination that is not too salty.
1 pound left-over cheese*, at room temperature
1/4 cup dry white wine
3 tablespoons unsalted butter, softened
2 tablespoons fresh parsley leaves
1 small clove garlic
Remove any rinds from hard cheeses. Grate hard cheeses and cut others into 1/2-inch cubes. Place cheese, wine, butter, herbs, and garlic in a food processor and blend until smooth, approximately 2 minutes. Serve immediately or refrigerate for at least 1 hour for a firmer consistency. This can be stored in the refrigerator for up to 1 week
I second the Fromage Fort, but I use a slightly different method. I"ve been making it for so long that I'm not sure where I even got the original, but it may have been Jaques Pepin's.
I grind all the cheeses in the FP with some dried spices (thyme or herbes de provence) and a bit of pureed garlic (put through the garlic press.) When it's fairly smooth, I add enough wine to make it hold together.
Be careful with the garlic. Recently, I used half of a large clove and it was really, really strong. Wow! The cheese could have walked off by itself!
This is an old French recipe for using up bits and pieces of over the hill cheese. I keep a ziplock in the freezer and accumulate it until I have a 1/2 pound or a pound and then make it. It's never quite the same twice because the variety is always different. Don't worry about the mixture because it always seems to work out fine.
In some areas of France they use beer, calvados, or another wine.
Just wing it but keep it simple. You will love this "recipe."
You will probably have to chill it before you can form it into a ball, but this should produce a very tasty cheese ball. And none of that awful cream cheese. I'm with your Mom on that one. Ack!