Bits and Pieces Party Cheese Ball

By Kim Severson

Updated December 28, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes, plus softening and chilling
Rating
5(1,208)
Comments
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The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find.

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Ingredients

Yield:1 12-ounce cheese ball, about 8 to 10 servings

  • 4 tablespoons good-quality salted butter

  • 1 cup shredded sharp, flavorful cheese, in any combination that might include Gruyère, Cheddar or blue cheese

  • 3 ounces fresh goat cheese

  • 4 ounces cream cheese

  • 1 heaping tablespoon finely chopped scallions

  • ¼ teaspoon cayenne

  • ¼ teaspoon fish sauce

  • 1 tablespoon lemon juice

  • ⅓ cup chopped, salted roasted pecans

  • 1 heaping tablespoon chopped flat leaf parsley

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

2 grams carbs; 41 milligrams cholesterol; 182 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 209 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.

  2. Step 2

    Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.

  3. Step 3

    Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.

  4. Step 4

    Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.

  5. Step 5

    Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.

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Ratings

5 out of 5
1,208 user ratings
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Comments

Laura

There is no reason to add fish sauce to a cheese ball. To add a bit of umami presence and a tad of savory, add finely chopped mushrooms and a bit of salt or tamari. That said, a cheese ball with a blend of high quality, flavorful cheeses served at room temperature can stand on its own. Serve with fresh, high quality crackers and a nice sweet pepper jelly. Always place an ingredient list nearby if you put fish sauce in a typical food item that a vegetarian might eat. Thank you.

Jkpolaski

Added some dried cranberries to the pecan and parsley mixture. Tasty and festive. Also, made mini balls with a pretzel stick in them for easy grabbing. Yum.

Allison

This was really, really good, and very well received! I used equal parts double cream bleu cheese and extra sharp cheddar. I didn't want to buy fish sauce just to use 1/4 tsp, so I used Worcestershire and a bit of anchovy paste, which I always have on hand. I also added a little liquid smoke and I really think the smokiness added more depth of flavor. I couldn't find roasted pecans, so I seasoned my own with butter, salt, a little cayenne pepper, and roasted them in the oven.

CK

I’m planning on making this tomorrow if not today! If I get busy tomorrow, I’ll shoot for Thursday.

Mary Louise

I did not use the fish sauce, used coconut aminos instead. After putting it in the refrigerator we tasted it and the shallots were overpowering so we added a little more lemon juice. It was a hit at the party we took it to!

Annie

This glorious gluttonous ball of cheese has gotten through countless potlucks, house parties, even picnics, as a single lady who'd rather bring a nicely paired bottle of bubbles to your party than a mediocre plus one. Thank you, Kim Severson.

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