Cheddar Cheese Ball with Chutney

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by gmt

wfaa.com

Posted on December 19, 2011 at 10:32 AM

Updated Monday, Dec 19 at 10:32 AM

 

This is my updated version of an old-fashioned cheese ball. It is a perfect party food for any season of the year, although it is often associated with Christmas cocktail buffets. The combination of curry powder and chutney is good because it’s both spicy and sweet. Rolling the cheese ball in chopped scallions rather than the traditional nuts gives it a fresh appearance. And it doesn’t have to be a cheese ball – it could be a pyramid, a cylinder, or any other shape you desire.
 
 
6 ounces cream cheese, softened
4 ounces sharp cheddar, shredded (1 cup)
3 tablespoons dry sherry
1/4 teaspoon dry mustard
3/4 teaspoon curry powder
1/4 teaspoon salt
5 scallions, trimmed and finely chopped
10 fresh chives, minced
1/2 cup mango chutney
Additional chives, for garnish
Scallons curls, for garnish
Crackers, for serving
 
Place the cream cheese, cheddar, sherry, mustard, curry, and salt in the workbowl of a food processor. Blend the cheese until it is well combined and smooth. Be careful not to overprocess or the cheese will be too soft. Remove cheese from the bowl and wrap it in waxed paper or plastic wrap. Shape it into a ball or another desired shape. Refrigerate for at least 30 minutes.
 
Mix the scallions and chives and place on waxed paper or plastic wrap. When cheese has chilled, remove the wrapping and roll the cheese in the chopped scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving.
 
At serving time spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish with additional chives or scallion curls. Serve with crackers.
 
Serves 8
 
Note: To make the scallion curls, trim the root end off each scallion and remove and discard all but 1½ inches of the green part. Using a sharp knife, “feather” the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.
 
Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.
 
 

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