Cheddar cheese and cream cheese are mixed with beer, dry mustard and cayenne pepper for a zesty appetizer spread. This cheese ball is the perfect addition to your next cheese platter.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (200 g) Cracker Barrel Old Cheddar Cheese, shredded
1 pkg. (250 g ) Philadelphia Brick Cream Cheese
1/2 cup ale or beer
1 tsp. dry mustard
1/4 tsp. cayenne pepper
1/2 cup finely chopped toasted pecans
1/2 cup chopped parsley
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How do I make it ?
Place cheeses in food processor or blender; process until well blended. Gradually mix in ale, mustard and pepper. (If mixture is too soft, refrigerate until firm enough to hold shape.)
Shape into flattened ball or disk shape. Combine pecans and parsley in shallow dish or plate. Roll cheese in nut mixture, turning to coat and patting mixture on to coat completely.
Place on serving plate or cheese board to serve.
Kraft Kitchen Tips!
Cheese mixture keeps well for several weeks. Mix and shape cheese mixture but do not roll in nut mixture. Wrap tightly in plastic wrap. Refrigerate. When ready to serve, let stand at room temperature 15 to 20 min. to soften slightly. Roll in nut mixture as directed.