Cheddar, Feta and Walnut Cheese Ball

  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 0 mins


8ounces (2 cups) grated California Cheddar cheese
8ounces (1 cup) cream cheese
4ounces (3/4 cup) crumbled California Feta cheese
2cloves garlic, minced
1/4teaspoon salt
1/4teaspoon hot pepper sauce
1cup chopped California walnuts, toasted if desired
2tablespoons capers, drained
2tablespoons chopped, roasted and peeled red peppers OR 2 tablespoons chopped pimento
2tablespoons gin or vodka, if desired
1pinch cayenne pepper


  1. Combine the cheddar cheese, cream cheese, feta cheese, garlic, salt and pepper sauce and mix until blended and smooth.  Add 1/2 cup of the walnuts, the capers, the red pepper or pimento, and gin or vodka.  Continue to mix until the ingredients are incorporated and evenly blended.  The mixture will be easier to shape if it is refrigerated at this point for 2-3 hours before forming.
  2. Add a pinch of cayenne pepper to the remaining 1/2 cup of walnuts and toss to coat.   Spread the nuts on a sheet of waxed paper.
  3. With damp hands, divide the mixture in half.  Pat and press each half into a ball about 3 inches across or into a log about 5 inches long and 2 inches wide; don't worry about keeping the shape perfect.
  4. If desired, roll each ball or log in the nuts, patting the coating in firmly.  Wrap in plastic wrap and chill until serving.  Makes 2 cheese balls or cheese logs.

VARIATION: FETA AND FONTINA WALNUT CHEESE BALL.  Omit the cheddar and cream cheeses and substitute 8 oz. (2 cups) grated California Fontina cheese and 4 oz. (1 cup) grated California Mozzarella cheese.  Combine with the feta cheese and other ingredients as directed above.  If desired, roll the balls or logs in a mixture of 1/4 cup chopped parsley and 1/4 cup dry bread crumbs or rye cracker crumbs.


Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 10g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 380mg
  • Potassium 100mg
  • Carbohydrate 3g
  • Fiber 1g
  • Sugars 1g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 20%
  • Iron 4%