How to make cheeseball cookies

I also delivered a topping for yesterday's bagels, but of course that's not enough at the back and front. With a decent Easter brunch, of course, there is not only a spread on the table, but a decent selection is required. I'm heading to ours Food blogger Easter brunch That's why today a Cheddar Cheese Ball with, or in other words, a mixture of cream cheese and Cheddar, pimped with very slightly sweaty coppa and shallot, a few spices and herbs.
This Cheese Ball not only tastes good as a spread, but is also great for dipping for the next TV or game night and you can modify this recipe according to your personal preferences. There are absolutely no limits to your imagination.

When preparing this cheese ball, make sure that you use a cream cheese that is as firm as possible. I always buy my cream cheese from my cheese dealer at the weekly market, because they have a variety that has been drained extra - very similar to my Labneh. If you use soft cream cheese, it will certainly be difficult to form a ball out of the mass that actually holds the shape. On the other hand, the Cheddar Cheese Ball tastes good even if it is not spherical, but as a normal spread in a bowl. As I said, this recipe can be modified according to your mood.

If you are looking for even more suggestions for spreads, I have put together many delicious recipes from my archive that go wonderfully with a sumptuous Easter brunch. You can also find this overview above in the navigation bar under Recipe collections -> Special occasions -> Easter brunch recipes.

Of course, that's not all, my colleagues have also given a lot of thought and created great spreads. Have fun browsing and cooking!

Möhreneck ~ spring spread
A pinch of delicious carrot spread with sesame seeds
Jankes * Soulfood ~ Cream cheese terrine with salmon
S-Kitchen ~ Edamame Dip and Spread
Cuisine Violette ~ Homemade herbal cream cheese
moey's kitchen ~ carrot and orange jam

ingredients

2 shallots, finely diced

50 g coppa, cut into very fine strips (alternatively Parma or Serrano ham)
some rapeseed oil to sweat
150 g matured Cheddar (I use Purple Vintage)

200 g cream cheese

50 g butter, room temperature
¼ teaspoon of pimento d'Espelette
coarsely ground black pepper

salt
1 tbsp chives, cut into fine rings

also

5 cloves of garlic, cut lengthways into fine slices

Rapeseed oil for frying

1 teaspoon poppy seeds

1 teaspoon toasted sesame seeds
1 tbsp dried onions, homemade (alternatively fried onions)
2 tbsp cress

preparation

Sweat the shallot cubes together with the Coppa strips in a little rapeseed oil, then drain them on a kitchen towel and let them cool down completely.
In the meantime, grate the cheddar finely or chop it very finely in a blender. Add the cream cheese, butter and spices and mix to a smooth cream.
Pour the cheddar cream cheese cream into a bowl and stir in the chives rings and the prepared shallot and coppa cubes.
Put the mixture on a piece of cling film, wrap the foil and shape the cream into a ball. Chill overnight.
The next day, fry the garlic slices in a little rapeseed oil until they are lightly browned. Drain on a kitchen towel and allow to cool, then place on a plate along with the poppy seeds, sesame seeds, dried onions and cress and turn the Cheddar Cheese Ball in it so that it is evenly coated with it. Serve with crackers or crispy bread.
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