WSU Creamery Recipes
Cheddar Cheese Ball
2 cups (about 8 oz) Natural American Cheddar Cougar Cheese, grated
8 oz cream cheese (or Neufchâtel), softened
2 Tbsp mayonnaise (or light mayonnaise)
1 Tbsp Lea & Perrins® Original Worcestershire Sauce
1 clove fresh garlic, minced
1/4 tsp ground cayenne pepper
1/2 – 3/4 cup pecan pieces, toasted and cooled
Process cheeses, mayo, Worcestershire, minced garlic, and cayenne in a food processor until smooth.
Transfer to a bowl, cover, and refrigerate until firm (about 3 hours or up to 2 days).
When chilled, reshape into a ball and roll in pecans to coat. Serve.