European Blend Cheese Ball

It’s a wrap folks!

Thanksgiving day has arrived! A very easy appetizer or party food, this pumpkin shaped cheese ball is sure to please. My favorite squash - orange, round and rigid, changes the ordinary flavors of so many foods - soup, salad, gratin, cake, ice cream, coffee. For me, there’s no other produce as versatile! Sadly, my husband doesn’t share my opinion. Once Thanksgiving passes, so does the pumpkin. To mark the occassion, I felt obliged to make this part of our Thanksgiving apéro. No pumpkin required! Just a mix of good cheese and seasonings. Wrap it up. Tie it up. Allow to rest overnight in the refrigerator and serve with a selection of savory biscuits.

Just because it won’t appear in my home until next year, doesn’t mean you can’t make it this weekend (or beyond). Enjoy!

European Blend Cheese Ball

8 oz. cream cheese (Philadelphia, St. Moret) at room temperature

1 cup grated Gruyère cheese

1 cup grated Gouda cheese

1/4 cup chopped chives (optional)

garlic powder, salt, pepper, several dashes of hot sauce

1 stem (I used a broccoli stem - a green pepper stem would also work well)

Selection of savory biscuits

Cotton twine (Four 8” pieces)

Place cream cheese, Gruyère and Gouda in a large bowl. Mix well to combine (either by hand or using a mixer). Add the chives and seasonings (garic, salt, pepper, several dashes of hot sauce).

Mold the mixture into a ball. Secure well in cling film/plastic wrap (perhaps using two layers if it is not a quality grade).

To create the pumpkin indentations, wrap one piece of twine around the middle of the ball securing with a knot. Follow through with the other 3 pieces of twine securing each piece with a knot. Chill well (ideally overnight).

Once chilled and ready to serve, cut off the string. Gently remove the cling film and insert the stem. Enjoy with a variety of savory biscuts.

Note: Make it your own - switch up the cheese selection, add chopped onions. scallions, peppers, Worcestershire sauce, etc.