Ingredients:

  • 16 oz block full fat Cream Cheese, softened
  • 1 cup tightly packed Mature Sharp Cheddar, freshly grated
  • 2 Tbsp unsalted Butter, softened
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 6 slices Thick-cut Bacon, cooked crispy and crumbled
  • 2 Tbsp Fresh Chives, finely chopped
  • 1/4 cup chopped Toasted Pecans or Walnuts (optional, for internal mix)
  • 3/4 cup finely chopped Toasted Pecans or Walnuts (for coating)
  • 2 Tbsp Fresh Parsley, finely chopped (for coating)

Instructions:

  1. Prepare Bacon: Cook the bacon until very crispy. Drain well on paper towels. Once cool, finely crumble into small pieces.
  2. Soften Base: Ensure the cream cheese and butter are thoroughly softened at room temperature. This is vital for a smooth texture.
  3. Prepare Coating: Finely chop the pecans/walnuts and parsley for the coating. Mix them together on a shallow plate and set aside.
  4. Cream the Base: In a mixing bowl, combine the softened cream cheese, butter, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix until completely smooth and lump-free.
  5. Add Cheeses: Stir in the grated sharp cheddar cheese.
  6. Fold in Mix-Ins: Gently fold in the crumbled bacon, chopped chives, and the internal chopped nuts (if using). Do not over-mix.
  7. Shape the Ball: Place a large sheet of cling film onto your workspace. Scrape the entire mixture onto the center. Use the film to gather the mixture and gently shape it into a neat, uniform sphere.
  8. Chill: Tightly seal the cheese ball in the cling film and refrigerate for a minimum of 2 hours (or preferably 4 hours) to allow the flavors to meld and the ball to firm up completely.
  9. Coat the Ball: Unwrap the chilled cheese ball and place it onto the plate of coating mixture (chopped nuts and parsley).
  10. Roll and Press: Gently roll and press the coating firmly all over the surface of the cheese ball until it is entirely covered.
  11. Serve: Place the coated cheese ball on a serving platter surrounded by dipping vessels. Pull the cheese ball out of the fridge about 15–20 minutes before serving for the best spreadability.