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Home » Side Dishes

Superbowl Gouda Cheese Ball

By Helen Brody (January 31, 2013)

cheese ball with jalapenos and sun dried tomatoesA great local addition to a Super Bowl party. I used Plainfield”s (NH)Taylor Brothers Mill Hollow Gouda. Have both cheeses at room temperature and best to make the ball the night before. Remove from refrigerator at least an hour before serving to allow cheese to become spreadable on crackers or pumpernickel bread. (pictured). This  recipe makes for a hard- ball sized amount. It can easily be doubled (pictured). But watch that jalepeno. Doubling it may make the cheese mixture too spicy.

1/4 pound Gouda, finely grated
1/8 pound cream cheese (approx. 2 tablespoons)
1 scallion coarsely chopped
3 sun-dried tomatoes in oil, coarsely chopped
1 Teaspoon chopped fresh jalapeno pepper
2 tablespoons mayonnaise
pinch salt
2 tablespoons chopped curly parsley

Process all ingredients together shape into a ball and refrigerate for at least 24 hours. Before serving, roll in finely chopped curly parsley, let set on counter for at least an hour to soften a bit and serve with crackers or dark bread.

 

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