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Peppery California Ricotta and Sharp Cheddar Cheese Ball

Yield: 2 cheese balls

  • 1/2 cup (4 ounces) California Cream Cheese
  • 1/2 cup (4 ounces) California Ricotta cheese
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 cups (12 ounces) grated California sharp Cheddar cheese
  • 1/2 cup finely chopped green onion
  • 1/3 cup chopped walnuts
  1. In a large bowl or food processor, combine Cream Cheese, Ricotta cheese, pepper and salt. Beat or process until blended and smooth. Add Cheddar cheese and 1/4-cup of the green onion and beat vigorously until ingredients are evenly mixed. If using a food processor, take care not to overmix; the Cheddar mixture should retain some of its chunky texture. Chilling the mixture is not essential; however, it will be easier to shape if refrigerated for 2-3 hours.
  2. Combine walnuts with remaining 1/4-cup chopped green onion and spread on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Divide mixture in half, then pat and press each half into a ball about 3 inches across; don't worry about keeping the shape perfect. Roll each ball in the nut and onion mixture, patting the coating gently onto the ball. Wrap each ball separately in plastic wrap and chill until serving.

Add 1/2 cup cooked, crumbled bacon (or bacon bits) to cheese mixture along with the Cheddar cheese.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,