Cheddar Cheese Ball
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Martha Stewart Living, October 2005
- Yield Serves 12 to 15
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Ingredients
- 1 1/4 pounds extra-sharp cheddar, shredded
- 1 cup sour cream
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/3 cup dry sherry
- 1 1/4 teaspoons coarse salt
- Pinch of cayenne pepper
- 1/3 cup poppy seeds
Directions
- Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
- Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.
To save time, I substituted store-bought horseradish cheese spread for the cheddar ball and rolled it in poppy seeds. It looked very striking on my black slate cheeseboard from Crate and Barrel. I called it the "Grey Matter Cheese Platter" for our Halloween Party, which was themed "The Golden Age of Dissection". It was easy to make and delicious- I may reprise this next year!
I used a favorite cheese ball recipe and rolled it in black sesame seeds. It gave the same effect.