Cheese Balls (3 Ways)

Make all three flavoured cheese balls or prepare just one or two, adjusting the ingredients accordingly.

Base Recipe:
½ cup (1 stick) butter, softened
3 (8 oz) pkg cream cheese
2 Tbsp. lemon juice, freshly squeezed
½ tsp. Worcestershire sauce
5 dashes hot sauce
½ tsp. coarse sea salt
¼ tsp. black pepper, freshly cracked

Cheddar and Cranberry:
8 oz sharp orange cheddar cheese, finely shredded
2 Tbsp. Cranberry Chutney
¾ cup dried cranberries, finely chopped
water crackers, for serving

Roquefort and Walnut:
6 oz Roquefort cheese
1 shallot, minced (about 1 Tbsp.)
2 tsp. brandy (optional)
1 cup walnuts, coarsely chopped and toasted
vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 oz goat cheese
2 Tbsp. scallions, finely chopped
1/3 cup fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8" thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Makes 3-4" cheeseballs, Serves 10.