Reviewed: Jun. 6, 2009

This is a great recipe, but a little bland. Adding dried cranberries really made it taste a ton better!

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Reviewed: Jan. 25, 2009

This was my first cheese ball. It got rave reviews. I have made this cheese ball 5 times now since Xmas, and it's been a hit every time!

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MEEMERS333

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Reviewed: Jan. 19, 2009

I thought this recipe was a little bland as written. I thought all of the flavors needed to be stronger. I could not taste the cayenne or hot sauce at all, so I increased to at least 1/4 tsp of cayenne and 10-15 drops of Cholula hot sauce. Next time, I would probably add 1-2 more TBS of celery and onion, too, for more texture.

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Caroline

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Reviewed: Dec. 31, 2008

Our family loves cheeseballs and this is one of the best we've tried. I used reduced fat blue cheese and reduced fat cream cheese and you can't even tell. I was out of tabasco so I used about 8 drops of chili sauce and left out the cayenne pepper. This is great with crackers but goes well with celery and other veggies too!

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Andysmom

Cooking Level: Intermediate

Home Town: Sherwood, Oregon, USA

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Reviewed: Dec. 24, 2008

I've made this twice in the last two weeks to rave reviews. I used 4 ounces of blue cheese (the Danish Rosenberg Mellow Blue kind)and I used red onion instead of cooking onion and added a few more dashes of Frank's Red Hot Sauce and a generous pinch of cayenne. I have used both chopped pecans and walnuts successfully.

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Eriluo

Cooking Level: Expert

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Reviewed: Dec. 9, 2008

very good! I prepared it the day before and served it with warm homemade bread: I know, something crunchy it should have been, but it was very very good!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Dec. 7, 2008

I made this for a dinner party and it was a huge hit. I did not have any tabasco or celery so that was not added but I did add in some parsely and garlic and coated with dry roasted almond chunks. So yummy!

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BlueMunkie

Cooking Level: Intermediate

Living In: Cypress, California, USA

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Reviewed: Nov. 6, 2008

This was yummy! I added a little extra blue cheese and hot pepper sauce.

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Shandeen

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Bellingham, Washington, USA

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Reviewed: Oct. 1, 2008

I was surprised with a solid 5 stars that this wasn't better tasting. I could barely taste the blue cheese (and I used all 4 oz.) and I couldn't taste the hot sauce/cayenne at all (and I sprinkled generously). I think this recipe has potential but next time would add even more blue cheese and more hot sauce. Hmmm...I wonder if a touch of chunky blue cheese salad dressing would do the trick!

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 11, 2008

Using ground smoked almonds instead of pecans is excellent as well...great crunch and smoky flavor matches well with the strong roquefort flavor.

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brightbe1

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: May 2, 2008

This recipe is awesome! made last night and doubled the recipe. Only thing i did diffrent was add some galic salt.I also par melted the cheese in the micro so i could blend it easier.If you melt in micro, you will need to refrigerate and form it several times before it will hold its shape.

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Marie B

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Mar. 8, 2008

Fabulous! My guests LOVED it, and so did I. Definitely a keeper. I will be making this again! Thanks Ruth!

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: Jan. 9, 2008

Yum! This was really good. Much better than store bought cheese balls. I didn't add the tabasco or cayenne this time but I'll try it next time.

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MONKEYGIRL0

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

Followed the recipe exactly. It was fantastic, the entire cheese ball got eaten in just a couple hours.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 1, 2008

Great Idea but needs more blue cheese flavor. I would probably double the blue cheese amount and then add additional spices. I expected it to have that blue cheese tang, which it didn't. The pecans were a nice touch. I mixed those in with the cheese ball as well. I would make this again but add more blue cheese.

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JONESS13

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Reviewed: Dec. 31, 2007

Excellent cheese ball...I bought Buffalo wing flavored prezels and served it without the nuts for the holidays...YUMMY

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klineml

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Reviewed: Nov. 20, 2007

I really love this recipe. I made this last night for Thanksgiving and even though turkey day isn't for another two days, I HAD to taste it and it is really good. The only changes I made were to use Neufchâtel and add more Tabasco. Using Neufchâtel made the mixture softer but that was easily resolved with the overnight chill.

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foodie77

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 5, 2007

I made this for the Super Bowl and it was a major hit. I made a variation that worked out well. I combined all of the ingredients except the hot sauce. Then I divided it into four and added a different hot sauce, ranging from Roasted Garlic to INSANITY, to each one. I then made four mini balls. That way, I had a cheese ball for everyone's taste. If you do this, note that you will need more pecans. Maybe a cup. Also, make sure you keep track of which ball has which hot sauce. I labeled mine, both on the baggie in the fridge and on the platter.

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