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Cheese balls are such a classic appetizer. A friend of mine asked me to help her recreate her grandmother’s cheese ball recipe, which is how I started creating this one. This isn’t exactly like hers because it doesn’t have blue cheese. I actually found the recipe she was looking for in my 1965 Fannie Farmer Cookbook. When I was looking for cheese ball recipes in my vintage cookbook collection, I noticed that cheese balls in the 1930s-1940s were bite-sized and cooked. There was some individually portioned uncooked cheese balls in a few of my books from the 1950s. The 1965 Fannie Farmer book was the first earliest one in my collection that had the large shareable cheese ball.

If you’re looking for more appetizer inspiration, you can see all of my appetizers here. Most of my cheese dips are warm, like this Warm Onion and Cheddar Dip and Buffalo Chicken Dip. This cheese ball might have me making more cold dips in the near future!

Detailed Recipe Notes

In the bowl of an electric mixer, beat together the cream cheese and sharp cheddar cheese spread. (If you don’t have a mixer, I recommend stirring together with a spatula.) Add the Worcestershire sauce, onion, and parsley and stir until well-combined.

Worcestershire sauce contains fish (anchovies). I point this out because it’s a party appetizer and some people have fish allergies. The Worcestershire sauce also means this recipe isn’t vegetarian unless you buy a vegetarian Worcestershire sauce. Karissa’s Vegan Kitchen has a recipe for vegan Worcestershire sauce if you want to make your own.

Place a large piece of plastic wrap onto a flat work surface. Transfer the cheese ball mixture to the middle of the plastic wrap. Use the plastic wrap to form it into a ball shape. Start by taking up all of the sides to form a pouch with the plastic wrap, and shape into a ball, tightening the sides of the plastic wrap around the ball.

Transfer the cheese ball to the refrigerator and let chill for about 8 hours. This will help it firm up so it will hold its shape when rolling in the toppings.

Shortly before serving, place parsley and chopped nuts in a large bowl. Remove the cheese ball from the plastic wrap and roll it around in the bowl until all sides are coated. Transfer the cheese ball to a serving plate. Serve at room temperature and store in the refrigerator in an air tight container. (It’s OK if the cheese ball starts out slightly cold when you serve it. It’ll gradually reach room temperature.)

What if I don’t have time for all the chilling? Just make a dip! Transfer the cheese mixture to a serving bowl and then sprinkle with the parsley and pecan mixture.