Cheese Ball Base

Author: Canadian Living

Though you could use another type of Cheddar, the extra-old orange-coloured variety provides the ultimate in flavour and looks.

  • Portion size 500 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009

Ingredients

  • 2 cups shredded extra old Cheddar cheese (about 8 oz/250 g)
  • 1 pkg (8 oz/250 g) cream cheese softened
  • 2 tablespoons tawny port
  • 2 tablespoons white port
  • 2 tablespoons bourbon
  • 2 tablespoons whisky
  • 2 tablespoons whipping cream
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper

Method

In food processor, beat together Cheddar cheese, cream cheese, port, dry mustard and cayenne pepper until smooth.

Scrape into plastic wrap–lined bowl; cover and refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 5 days or overwrap and freeze for up to 1 month.)

Nutritional facts Per 1 tbsp (15 mL): about

  • Sodium 67 mg
  • Protein 2 g
  • Calories 57.0
  • Total fat 5 g
  • Potassium 18 mg
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate trace

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheese Ball Base

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