Reviewed: Feb. 25, 2012

I took this to our local Elks Lodge where I was volunteering as a bartender. This was inhaled. Everyone just loved this recipe. It was easy to make and a huge hit. Thank you so much for posting

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Reviewer:

pelicangal

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Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Dec. 10, 2011

I followed this recipe exactly, except for the mayonnaise. My husband doesn't like it, so I just left it out. It was still a delicious cheese ball. I rolled it in parsley and brought one to work and sent another to my husband's work. Everyone loved them!

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Reviewer:

Jessica

Reviewed: Jan. 2, 2010

Be sure to give this cheese ball enough time in the fridge for the flavors to come together! The texture is a little chunky, as another reviewer mentioned, but I added extra ingredients, so I can't say for sure if the original recipe would be as chunky. I didn't have any fresh onion on hand, so I had to use onion powder, but I added in some diced sundried tomatoes in olive oil. I think this really brought some beautiful color, as well as an extra dimension of smooth/salty flavor to the recipe.

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Reviewer:

imallie

Cooking Level: Intermediate

Home Town: Ambler, Pennsylvania, USA

Living In: Spartanburg, South Carolina, USA

Reviewed: Jan. 1, 2010

Everyone loved this cheese ball! I made two changes, I used onion powder as suggested by others, and I replaced the green olives with approximately 6 slices of bacon chopped finely. What doesn't taste better with bacon?

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Reviewer:

SHREWISH

Reviewed: Dec. 21, 2009

I'm a huge olive lover but unfortunately, the friends I roll with aren't! To please the masses, I have taken to substituting the olives for half a 250ml jar of (chopped) Old El Paso pickled jalapenos and it's an absolute hit every time I make it! It's got quite the kick, but people REALLY love it. I've made this at least 25 times now and I have to say that using old or sharp cheddar is a MUST, as is serving with original Ritz crackers. Try this recipe and it WILL be requested by all who eat it - especially if they like it hot!

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Reviewer:

ANICKY

Reviewed: Nov. 23, 2009

I make this often for church functions and it is always a hit. I serve it as a spread rather than a "ball". I love the recipe the way it is - but I had some freshly made horseraddish and decided to add 1 T. Wow - it really kicked it up a notch! (I also used dried chopped onions - 1 T - instead of the chopped onion. They also worked well.)

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Reviewer:

Ellie E

Reviewed: Feb. 22, 2008

This recipe was a HIT at my christmas party, everyone LOVED it thanks so much

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Reviewer:

sweetcakes

Cooking Level: Beginning

Home Town: Clinton, Louisiana, USA

Living In: Zachary, Louisiana, USA

Reviewed: Jan. 1, 2008

My cheese ball was clumpy. It tastes ok, but when I think of cheese balls, I think the inside creamy, complex flavors, and crunchy outside. This one just didn't impress me. Hope I'm not becoming a snob.

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