Reviewed: Jul. 7, 2010

I made mine like a log. Very impressive and tastes great. Easy to do; do ahead too.

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Reviewer:

daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

Reviewed: Mar. 13, 2010

I LOVE this cheese ball. this will be the only cheese ball I make. It was so easy and delicious. My family really enjoyed it on CMAS Eve and they are picky eaters.

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Reviewer:

Stephanie

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

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

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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Reviewer:

annabanana23

Home Town: Dekalb, Illinois, USA

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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Reviewer:

PZGIRL

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

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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