Pickled Onion Cheeseball
Course: Entree, Snacks, CheeseboardDifficulty: EasyServings
15
servingsPrep time
15
minutesThere was a time there before the advent of 'fancy' cheeses in New Zealand, where the Cheeseball was rolled out with pride at nearly every get together. It is a true retro recipe that deserves to have its place in the spotlight restored!
This Cheeseball uses our Pickled Onion Relish, and Worcester Sauce to give it fantastic flavour, and if you fancy it, a bit of heat!
Ingredients
250gm cream cheese
1 1/2 C grated cheddar cheese, tightly packed (avoid pre-grated cheese)
1 1/2 T Pickled Onion Relish
1/2 T Wild West Gourmet Worcester Sauce (any heat you prefer)
1/2 t oregano, dried
1/2 t garlic powder
Chilli Salt and pepper to taste (plain salt is fine)
12 tamari almonds
Directions
- Bring the cream cheese out of the fridge, and allow it to warm up at room temperature for around half an hour in summer, and an hour in winter
- In a large bowl, add the grated cheese, cream cheese, oregano, garlic powder, Pickled Onion Relish, and Worcester Sauce, as well as Chilli Salt (or plain salt) and pepper to taste
- Combine all of the ingredients very well, and then refrigerate for 20 minutes
- Chop the tamari almonds into a coarse crumb
- Using a spatula, scrape the cream cheese together into the centre of the mixing bowl
- With lightly oiled hands, pick up the cream cheese mix and shape into a ball
- Gently roll the cream cheese mix in the tamari almonds, and place on a serving plate
- Cover and refrigerate your cheeseball for at least an hour before serving, and it's even better when left over night for flavours to develop
- Serve alongside a charcuterie or crudité board
Notes
- Tip! We used our Ghost Pepper Worcester Sauce to give the Cheeseball a bit of heat, but if you're not a spice person use our Original Spicy Sweet Worcester for all the flavour, and none of the spice!