A cheese ball is a delightful thing. Small enough to pop into your mouth, tasty enough to suit the most diverse of palates, and versatile enough that you can put pretty much anything into them. They are fun to make and to eat, and can be made with a huge variety of different ingredients. What’s not to love? But can you freeze a cheese ball?
What is a cheese ball?
A cheese ball is a tasty type of hors d’oeuvre, made from soft cheese which has been seasoned and often covered in finely chopped nuts.
Your basic cheese ball is usually made with cream cheese, cheddar cheese, spices and seasoning such as salt, pepper, garlic and onions. Many recipes also include Worcestershire sauce or soy sauce, and you can branch out into the realms of fancy cheese balls by using blue cheese, sherry, olives, smoked salmon – or pretty much any ingredient that you can think of!
You can make a savoury version or a sweet one; you are only limited by your imagination and the contents of your store cupboard.
Uses for a cheese ball
The uses for this tiny little delicacy are endless! Most people use them as a tempting appetiser; they go down fantastically well at parties where they are usually served with crackers to spread the cheese on, and a selection of raw veggies.
However, you can make up your own mind how you eat them – as a starter, as a snack, or an interesting addition to a main meal. Of course, if you want to stand there and eat them by the handful then that’s completely up to you!
How to make a cheese ball
The basic recipe is simple, and you can jazz it up with other ingredients and experiment with the size. You can have savoury, spicy, even sweet cheese balls – the only limit is your imagination!
- Take all the cheeses you are using and allow them to soften to room temperature.
- Blend all the ingredients you are using, except the garnish, in a food processor.
- Chill the mixture for an hour or two, then form it into balls.
- Roll each ball in your chosen garnish.
- Store them in the fridge to keep them cool and well shaped, until they are ready to be eaten.
How to freeze a cheese ball
You may be preparing for a party and want to be prepared by freezing your cheese balls in advance, or you may have simply made too many and cannot finish them.
Or, you may have discovered a new addiction and just cannot get enough of this yummy snack!
Whatever your reason for wanting to freeze cheese balls, you will be pleased to know that this can be done quickly and simply, by following a few simple steps:
- If your cheese balls have come from a shop, simply place them in the freezer in their original packaging.
- For hand made cheese balls, wrap each one tightly in two layers of plastic to help it keep its shape, then wrap each in a layer of aluminium foil.
- If you are freezing home made cheese balls, avoid putting the garnish on before you freeze them, as the freezing process can change the texture of the crunchy garnishes you might use.
- Place them in a safe place in the freezer, with nothing heavy stored on top of them – at least until they are frozen solid.
- You can leave these cheese balls frozen in the freezer for up to one month – any longer and they risk getting freezer burn and the taste being affected.
- When you want to eat it, allow 24 hours for it to thaw properly, then let it sit for 15-20 minutes more, so that the cheese reaches a spreadable consistency.
Read also: Can You Freeze Eggplant Parmesan?
Cheese balls are a delicious addition to any party table, or for when you want to make yourself a tasty little snack.
They are very versatile, and can be made and frozen a long time in advance, making them a highly convenient food.
As long as you allow them to completely thaw before you eat them, and remember to put the garnish on afterwards if your balls are home made, you can enjoy the home freezing of these small, tasty snacks.
1 thought on “Can You Freeze A Cheese Ball?”
How long can I keep the homemade cream cheese ball, already rolled in pecans in the refrigerator? The above information is great but I have a cheese ball in the refrig already made for a week now. Is it still safe to eat?