Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) blue cheese, crumbled
  • 2 ounces (55g) sharp cheddar cheese, shredded
  • 2 tablespoons whole milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup (100g) walnut halves, toasted and finely chopped
  • 2 tablespoons fresh parsley, finely chopped (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool completely.
  2. In a large bowl, beat the softened cream cheese, blue cheese, cheddar cheese, and milk with an electric mixer (or by hand) until smooth and well combined.
  3. Stir in the garlic powder and black pepper. Mix well. Taste and adjust seasoning if needed.
  4. Place a large piece of plastic wrap on a clean surface. Spoon the cheese mixture onto the plastic wrap. Gently gather the edges of the plastic wrap to form the cheese into a ball. Twist the top of the plastic wrap to secure the ball.
  5. Refrigerate the cheese ball for at least 2 hours, or preferably overnight, to allow it to firm up.
  6. While the cheese ball is chilling, finely chop the toasted walnuts (either by hand or using a food processor). Combine the chopped walnuts with the chopped parsley (if using) in a shallow dish.
  7. Remove the chilled cheese ball from the refrigerator. Unwrap the cheese ball and gently roll it in the walnut mixture, pressing lightly to help the nuts adhere.
  8. Place the coated blue cheese cheese ball on a serving platter. Serve immediately or chill for another 30 minutes before serving.