Sherried Two-Cheese Ball - 8NEWS - WRIC | News Where You Live

Sherried Two-Cheese Ball

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one large cheese ball or 2 small to medium cheese balls 

These cheese balls also make great gifts to give to friends during the holiday season.


  • 1 pound (16 ounces) finely shredded sharp Cheddar cheese or reduced-fat Cheddar cheese or Cheddar cheese blend of choice, at room temperature
  • 3 ounces cream cheese or reduced-fat or no-fat cream cheese, at room temperature
  • 5 tablespoons dry sherry
  • 2 tablespoons mayonnaise or reduced-fat mayonnaise
  • ½ cup finely chopped English walnuts or pecans
  • 3 to 4 tablespoons diced pimento, well drained, or chopped sweet red pepper or roasted sweet red pepper
  • 2 tablespoons minced parsley (no stems)
  • ½ teaspoon Worcestershire sauce or to taste
  • ¼ to ½ teaspoon minced peeled garlic or to taste
  • Several grains cayenne pepper or several drops hot pepper sauce or to taste
  • Paprika or sweet Hungarian paprika or smoked paprika for garnish as desired
  • Parsley sprigs or other fresh herbs as desired for garnish (optional)
  • Assorted crisp crackers for spreaders


In a medium bowl, combine cheeses; add sherry and mayonnaise. With an electric mixer, beat cheese mixture at medium speed until mixture is smooth and well mixed. Add remaining ingredients, except paprika, parsley sprigs or other herbs, and crackers.   

Shape mixture into one large ball or two equal-size balls.  Cover with plastic wrap and chill until ball(s) is/are almost firm.  Wrap ball(s) in plastic wrap, sealing tightly, and store in the refrigerator until ready to use.  

Allow cheese ball(s) to come to room temperature before serving.  Sprinkle cheese ball with paprika as desired.  Garnish cheese ball or balls with sprigs of parsley or other herbs.  Accompany with crisp assorted crackers as spreaders.

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