Reviewed: Dec. 31, 2008

Oh my was this amazing! I used a Pinot Grigio that I was sipping as I prepped for Xmas brunch. Tossed in about 2 tablespoons of 2% Velveeta had left over from previous recipes. Never made a cheeseball before though I've been an avid fan of them for years. Didn't know about the elbow grease it takes to properly blend all the stuff together. But turned out absolutely amazing, great flavor. No paprika and couldn't find a small bag or pistachios in the store so rolled in diced walnuts and pecans that were around the house. Could not pry my blue cheese loving grandma away from the cheeseball!

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Reviewer:

Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 25, 2008

The title says it all! This is fantastic! I was a little leary trying it, as I wasnt sure what i would think of the gorgonzola, but, WOW! I wouldnt change a thing. Made a great Christmas Eve appetizer.

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Reviewer:

Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Nov. 30, 2008

Tasty and very lovely. The flavor is pretty much blue cheese however so it limits the audience. A great option for wine tasting and when there are multiple appetizers!

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Nov. 29, 2008

i read the reviews first, then took everyone's advice and added more gorgonzola cheese. I used fresh chopped parsley to give a "christmas look". It was wonderful. I plan on making more to give as gifts!

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PZGIRL

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Reviewed: Nov. 28, 2008

Yumm I think this is great! Giving four stars because I did double the gorgonzola. Lots of flavor and perfect with wine. Used chardonay and make sure to use salted pistachios- a hit- and festive too.

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Reviewer:

jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Nov. 27, 2008

This recipe is good, but nothing fantastic. I used more gorgonzola cheese as recommended and was glad I did, but still the cheeseball lacked something. I used pecans rather than pistachios and that worked out well and are easier to find already chopped at the store. Overall good, but would not make it again.

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Kerry

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Reviewed: Nov. 27, 2008

This was very easy. Great in presentation!

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Froggy

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Carlsbad, California, USA

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Reviewed: Nov. 14, 2008

I thought this dip was just ok. Not much flavor.

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Melissa Watson

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Reviewed: Nov. 5, 2008

This appetizer was easy to make and tasted very elegant and delicious. I used slightly more gorgonzola that the recipe called for. I took this to a wine tasting party at my friend's house, and it was a huge success!

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goddess_309

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Reviewed: May 8, 2008

We enjoyed this very much. My company loved it!!! Perfect blend of cheeses. Will be making this one again!

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Reviewer:

BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Oct. 28, 2007

I'm not a huge Gorgonzola fan, but the party ate this right up! Easy to make and great presentation. Was a hit with all the blue cheese fans out there.

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zoey alexis

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 9, 2007

Not bad. Everyone seemed to like it, at our family christmas get together. I think next time, I will add more gongorzola cheese and a dash more wine. Rolled it in crushed almonds and pistachios.

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nomoredrama31

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 18, 2006

This recipe was devoured at a recent Christmas party. It has been requested that I make this for every family get-together from now on. I had a bottle of Reisling on hand, so that's what I used for the white wine. Delicious!! Even those who weren't crazy about bleu cheese loved it.

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BETHK22

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Reviewed: Aug. 28, 2006

I added twice the amount of bleu cheese to the recipe and it turned out fantastic. The presentation is very pretty and looks like a lot of time went into it.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Jun. 21, 2006

This was excellent. I rolled the cheese ball in chopped pecans, instead of pistachios, right before serving and it was a hit! I also didn't use the paprika, but again, it didn't matter. Great recipe!!

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Kelly58

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: May 16, 2006

The only thing I changed in this recipe was that I used pecans instead of pistachos. The pecans should have definitely have been toasted but that was my error. I will try this one again.

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Reviewer:

D. Dalrymple

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2006

I thought this appetizer was simple and extremely tasty. I decided to double the gorgonzola (and leave out the cheddar and paprika)...I thought the level of blue cheese taste was just right (not overpowering). I served this with slices of toasted baguette, and with slices of pears (soaked in lemon juice to prevent browning). I was able to make everything hours in advance, and everyone loved it. Thanks Sandra.

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