Cheese Balls Three Ways
Adapted from Martha Stewart’s The New Classics
Makes three – 4 inch balls (or six – 2 inch balls if you split each in half as I describe above)

You may not know this, and you may not care, but Worcestershire sauce is not vegetarian. It contains anchovies. You can find a vegan version at Whole Foods and it comes in handy when making Caesar Salad.

Base Recipe
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each), softened
2 tbsp. fresh lemon juice
1 dash Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper

Cheddar and Cranberry
8 ounces sharp orange Cheddar cheese, finely shredded
2 tbsp. store-bought chutney
3/4 cup dried cranberries, finely chopped

Roquefort and Walnut
6 ounces Roquefort cheese
1 shallot, minced
2 tsp. brandy (optional)
1 cup toasted walnuts, coarsely chopped

Goat Cheese and Scallions
8 ounces goat cheese
2 tbsp. finely chopped scallions
1/3 cup finely chopped fresh parsley

1. Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

2. Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll the cheese ball in the cranberries to coat before serving.

3. Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the walnuts to coat before serving.

4. Stir the goat cheese and scallions with the base in the remaining bowl. Form into a ball. If not using immediately, refrigerate for up to 3 days or freeze for up to 1 month. Roll in the parsley before serving.