Celebrate Co-op Month this October by whipping up this wonderfully savory cheese ball, featuring cheeses from farmer-owned cooperative, Tillamook®.
The humble but formidable cheese ball is a staple of southern appetizer plates, and rightfully so. Cheesy, creamy, with added crunch from the toasted walnuts, t’s perfectly enjoyable to nibble on, or scarf down if you so desire.
Ingredients:
8-ounce block Tillamook® Cream Cheese
1 cup Tillamook® Sharp Cheddar Cheese, shredded
1 ½ teaspoons worcestershire sauce
3 tablespoons chives, chopped
½ teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ tsp black pepper
½ cup walnuts
Instructions:
Let your cream cheese sit on the counter to reach room temperature while you prepare your other ingredients.
Add your walnuts to a small saucepan or cast-iron skillet on medium heat. Toast for 10 minutes. Stir occasionally.
When your walnuts are done toasting, allow them to cool and roughly chop them. Set them aside.
Shred your cheese and set it aside.
Chop your chives and set them aside.
In a medium bowl, add your cream cheese.
Beat it well with a hand mixer until soft and spreadable.
Add your worcestershire sauce, chives, dried parsley, dried oregano, garlic powder, and black pepper to the cream cheese.
Mix well until combined.
Fold in your cheddar cheese until well incorporated.
Lay down a large square of cling-wrap or bees’ wrap.
Dump your cheese ball mixture onto the wrap and use the wrap to press and form it into a ball.
Cover the entire surface of the cheese ball with the toasted walnuts. Press everything together using the wrap once more, to make sure the walnuts stick.
Serve with crackers or enjoy with celery sticks.
-Delaney Blomstrom
