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"Around the World" Cheese Ball Flight

  • Prep 2 hr 0 min
  • Total 4 hr 30 min
  • Servings 125

Make five cheese ball flavors in one easy recipe. It all starts with the same basic mix, but the fun flavors are what make each one unique. MORE + LESS -

Ingredients

Basic Cheese Ball Ingredients

2
packages (8 oz each) cream cheese, softened
1
package (10 to 11 oz) chèvre (goat) cheese, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper

French Flavor Stir-Ins and Coating

1
cup crumbled Roquefort cheese (4 oz)
2
teaspoons honey
1
tablespoon finely chopped shallot
1/4
cup chopped fresh parsley
2
tablespoons finely chopped Marcona almonds
Toasted baguette slices, if desired for serving

Mexican Flavor Stir-Ins and Coating

1
cup crumbled queso fresco cheese
3/4
teaspoon ancho chile powder
2
teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
2
tablespoons chopped green onions (2 medium)
3/4
cup finely chopped pepitas (pumpkin seeds)
Tortilla chips, if desired for serving

Middle Eastern Flavor Stir-Ins and Coating

1
cup crumbled feta cheese (4 oz)
2
tablespoons chopped fresh mint leaves
1 1/2
teaspoons za'atar seasoning blend
3/4
cup finely chopped pistachio nuts
Pita crackers, if desired for serving

Indian Flavor Stir-Ins and Coating

1
cup finely shredded paneer cheese (4 oz)
2
teaspoons fresh grated lime peel
1 1/2
teaspoons curry powder
1/4
cup plus 1 tablespoon chopped fresh cilantro
1/2
cup finely chopped roasted salted cashews
Naan bread, if desired for serving

Korean Flavor Stir-Ins and Coating

1
cup shredded mozzarella cheese (4 oz)
1
teaspoon Korean chili paste
1/3
cup finely chopped mild kimchi
2
tablespoons finely chopped green onions (2 medium)
1
teaspoon fresh grated lime peel
3/4
cup black sesame seed
Rice crackers, if desired for serving

Steps

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  • 1
    In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined. Divide mixture into 5 medium bowls; use 1 bowl to make each of the flavors as explained in steps 2-6.
  • 2
    <b>To make the mini French cheese balls:</b> In one of the 5 bowls, stir in Roquefort cheese, 2 teaspoons honey and the shallot. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. In small bowl, stir together parsley and almonds. Roll balls in mixture to coat before serving. Serve with baguette slices.
  • 3
    <b>To make the mini Mexican cheese balls:</b> In one of the 5 bowls, stir in queso fresco cheese, ancho chile powder, chipotle chiles and green onions. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in chopped pepitas to coat before serving. Serve with tortilla chips.
  • 4
    <b>To make the mini Middle Eastern cheese balls:</b> In one of the 5 bowls, stir in feta cheese, mint leaves and 3/4 teaspoon of the za’atar blend. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 3/4 teaspoon of the za’atar blend and the pistachio nuts. Roll balls in mixture to coat before serving. Serve with pita crackers.
  • 5
    <b>To make the mini Indian cheese balls:</b> In one of the 5 bowls, stir in paneer cheese, 2 teaspoons lime peel, the curry powder and 1 tablespoon of the cilantro. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 1/4 cup cilantro and cashews. Roll balls in mixture to coat before serving. Serve with naan bread.
  • 6
    <b>To make the mini Korean cheese balls:</b> In one of the 5 bowls, stir in cheese, chili paste, kimchi, green onions and lime peel. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days or freeze up to 1 month. Roll balls in sesame seed to coat before serving. Serve with rice crackers.

Expert Tips

  • You can easily make these cheese balls ahead of time. Stir each of the stir-ins into the base, and refrigerate up to 3 days or freeze for up to a month. Thaw the cheese balls, and roll in the coating the day of the party.
  • Some of the more exotic ingredients can be found in specialty stores and some large supermarkets.

Nutrition Information

No nutrition information available for this recipe

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