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Cheddar Cheese Ball

  • Servings: 15
Cheddar Cheese Ball

Source: Martha Stewart Living, October 2005


  • 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


  1. 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.

  2. Unmold onto a plate. Press poppy seeds evenly over surface, rounding top.

Reviews (2)

  • sunlitsepia 1 Nov, 2011

    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!

  • mcdonel05 6 Oct, 2008

    I used a favorite cheese ball recipe and rolled it in black sesame seeds. It gave the same effect.

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