The cheese ball is a stalwart of the Midwest cocktail party, where it can be fashioned from processed Cheddar cheese and port wine, or pineapple and cream cheese. This recipe relies on the leftover ends of good cheese or even just one kind of good-quality, sharp cheese like Gruyère. The idea of adding butter comes from Vivian Howard, the North Carolina chef who features a cheese ball with blue cheese, chopped dates and bacon in her cookbook "Deep Run Roots." She calls hers a party magnet, and indeed, for all of the shade thrown at cheese balls, they are often the first thing to be eaten. They can be served with chutney, jam or simply alongside the best-quality crackers you can find. Featured in: To Find Out Who You Are, Peer Into The Cheese Ball.
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Serving Size: 1 recipe (324g) | ||
Recipe Makes: 1 | ||
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Calories: 1165 | ||
Calories from Fat: 920 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.2g | 136 % | |
Saturated Fat 63.4g | 317 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 310.6mg | 96 % | |
Sodium 1620.6mg | 56 % | |
Potassium 478.8mg | 13 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 9.8g | ||
Protein 53.7g | 77 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1165
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