Issues → November/December 2011 → Food →
Make a Pineapple-Cheese Ball
by Aimee Seavey
Earlier this week I shared an recipe for that favorite of holiday party appetizers, deviled eggs, and today's post features another party classic -- the cheese ball! Like deviled eggs, cheese balls are versatile can be flavored in limitless combinations depending on your choice of add-ins and seasonings. Cheese balls are also a snap to make, and can be prepared the night before, so they are ready when you are on party day.
Cheese balls gained popularity alongside canapes, pigs in a blanket, and the aforementioned deviled eggs during the 1950's, but it tuns out that cheese balls were making news in New England long before then.
In 1801 the town of Cheshire in western Massachusetts caused a stir when it sent a 1235-pound ball of cheese to Washington, D.C. as a gift for the new President, Thomas Jefferson. Jefferson was popular with the mostly-farming communities in the western part of the state, but eastern residents of the Bay State weren't pleased to hear about the "mammoth cheese" gift, since it was Massachusetts' own John Adams that Jefferson had defeated.
Today's cheese balls clock in under two pounds, and are traditionally made with a mixture of softened cream cheese and shredded cheese, flavored with any combination of herbs, spices, vegetables, fruits, nuts, and even bacon.
Once the cheese mixture has come together in the mixing bowl, it is patted into a ball shape using a rubber spatula, then tipped onto a plate or pie dish, where it is rolled in whatever will be the outside of the cheese ball. Nuts work well, as seen here:
Once coated, the cheese ball can be covered in plastic wrap and chilled until it's time to serve. Arranged on a platter with crackers and a knife for spreading, cheese balls are a holiday party classic that we just can't seem to shake.
Do you have a favorite cheese ball recipe? We would love to hear about it!
Pineapple-Cheese Ball Recipe
Adapted from Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Ingredients for Pineapple-Cheese Ball
8 oz. package of cream cheese, softened
8 oz. cheddar cheese, shredded fine
8.5 oz. can of crushed pineapple, drained
1/4 cup green pepper, finely chopped
1/4 cup red onion, finely chopped
2 cups walnuts, chopped
Sea salt
Instructions to Make a Pineapple-Cheese Ball
- Using a wooden spoon or electric mixer, combine the cream cheese and cheddar cheese until smooth.
- Add the pineapple, pepper, onion, and a few shakes of sea salt to taste. Fold in 1 cup of the walnuts.
- While still in the bowl, shape the cheese mixture into a ball using a rubber spatula.
- Spread remaining walnuts onto a plate or pie dish, then place cheese ball onto the nuts. Gently roll to coat, using your hands to keep the shape round.
- If not serving immediately, cover with plastic wrap and refrigerate. Serve with crackers.
See and print the original Pineapple-Cheese Ball Recipe
Reader Comments
Comment from Cynthia Looney on December 22, 2011
I appreciate the recipe but I did not want to use so much ink to print the pictures which were unnecessary. Photos should have been optional when printing.
Comment from Paula Boutwell on December 22, 2011
I agree!!! Just the written part need to print!
Comment from Estelle Bentley on December 22, 2011
True! That's the important part!
Comment from Dorothy Massey on December 22, 2011
I, too, agree with the above comments.
Comment from Aimee Seavey on December 22, 2011
Hello Cynthia, Paula, Estelle, and Dorothy. Thank you for your comments. We have added the link to the original recipe from our Recipe Database, which does not contain any photos, and is formatted for easy printing. Thanks!
Comment from on December 22, 2011
If you don\'t want the pictures then do a simple copy of the recipe and paste. In other words, highlight the recipe and click on copy, then print or paste and save in your word doc. Then make a copy...simple!
Comment from Patricia Samuel on December 22, 2011
I like the sound of this recipe - fruit and cheese are good together in other preparations. Also I appreciate having a recipe with only cheddar & cream cheeses: many cheese balls combine cheddar & blue cheese, a case of clashing flavors!
Comment from roberta douglas on December 23, 2011
well i don't have a comment about this cheese ball yet, but i have a wonderful memory of helping my aunt make one for a big party.lines with about 2 inches apart from top round to bottom were drawn with a knife. then all kinds of goodies were "pressed" into the sections, to make the ball look like a tree ornament. there was parsley, diced black and green olives. diced piemientos, bacon, and the trickiest of all, red caviar,and i think some yellow and black as well., oh, and there were pecans too. i just remember having a heck of a time getting the stuff to stick,even though we must have rolled the ball in something first. it was beautiful, but my aunt said never again
Comment from George Betourney on December 29, 2011
One thing I like best about this recipe is the picture of the final product. Pleas do more. I like to add a picture to my recipes for the yum factor. When you don't have a picture, I search the Internet for one. Thanks for the great recipes. Cheese Balls are great for snacking, the only problem is that they go first and fast.
Comment from Aimee Seavey on December 29, 2011
Roberta, that sounds like a very complicated, but I am sure very delicious, cheese ball! I wish you had a photo!
George, we are so glad you like the photo. We are planning on adding more photos to our recipes in the future. I agree it increases the yum factor.
Happy New Year!
Comment from Elisabeth Leeton on December 29, 2011
One copy of the Pineapple-Cheese Ball Recipe calls for ONE 8 oz. package of cream cheese; the original Pineapple-Cheese Ball Recipe calls for TWO 8-oz. packages. Which is correct?
Comment from Aimee Seavey on December 30, 2011
Hi Elisabeth. The original recipe calls for two 8 oz. packages of cream cheese. You can certainly make it that way, but when I adapted it for our web feature, I swapped half of the cream cheese for 8 oz. of finely shredded Vermont cheddar. You can stick with all cream cheese, half cheddar, or swap the cheddar for the cheese of your choice. Cheese balls are very adaptable...and forgiving!
Comment from Mary Ann Canedy on January 29, 2012
I like the pictures especially because I share the good recipes that I find on Pinterest. Please continue with the pictures. Thanks!
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