1980s Cheese Ball Revival

Before there were fancy cheese boards, there was the Cheese Ball.

Probably they weren't available, and probably they were too pricey. But brie, blue vein, Camembert, goats cheese, feta and Gouda were not found in our fridge when I was growing up. Now my mum's fridge is positively bulging with nice cheeses.

I hadn't thought of this Cheese Ball until a reader - an old friend from high school - made a special request. In fact she had to ask twice. I confess I was a little ho hum at first.

However, my mother and I dug out this Cheese Ball recipe on my recent visit back to New Zealand. And I'm very pleased Kura sent me on this treasure hunt.

The Cheese Ball had a fabulous revival at an afternoon tea I hosted in Auckland. Several guests requested the recipe. It was notably gobbled up ahead of other dips and cheeses.

The recipe is adapted from a New Zealand Play Centre cook book.

CHEESE BALL

250g cottage cheese
250g cream cheese
1 1/2 cups cheddar, grated
3 Tablespoons chopped gherkins
2 T tomato sauce/ketchup
3 T finely chopped onions
3 T finely chopped parsley - or other herbs such as oregano and basil
1 T Worcestershire sauce
dash Tabasco sauce (optional)
1 cup chopped walnuts (other nuts and seeds can be used: sunflower, sesame, almond)


Mix all together except for nuts. Shape into a ball, or if too soft refrigerate for 30 mins or longer. Shape into ball and cover with nuts. (You can toast the nuts first but make sure they're cool before putting on cheese ball. Toasting is purely optional). Place in fridge until ready to eat. Serve with crackers.


Next up, another foray back in time: Melting Moments. Not just any, my Nana's melt-in-your-mouth versions. Stay tuned.

Afternoon Tea Party: Billie and her Kiwi mates