Ingredients:

  • 450g (16 oz) cream cheese, softened
  • 225g (2 cups) extra sharp white cheddar cheese, finely grated
  • 5 ml (1 tsp) Worcestershire sauce
  • 2g (1/2 tsp) garlic powder
  • 3g (1 tbsp) fresh rosemary, finely minced
  • 1 tsp orange zest, freshly grated
  • 90g (1 cup) sliced almonds, toasted
  • 60g (1/2 cup) dried cranberries, finely chopped
  • 10g (1/4 cup) fresh chives, minced
  • 3g (1/2 tsp) coarse sea salt

Instructions:

  1. Place the 450g of cream cheese in a bowl and mash with a spatula until completely smooth and lump free. Note: This ensures a velvety mouthfeel later.
  2. Stir in the Worcestershire sauce, garlic powder, sea salt, minced rosemary, and fresh orange zest. Mix until the herbs are evenly distributed throughout the white base.
  3. Add the 225g of finely grated white cheddar. Fold gently but thoroughly to ensure the cheddar is fully coated by the cream cheese.
  4. Scrape the mixture onto a large piece of plastic wrap. Gather the corners of the wrap and twist the top to force the cheese into a tight ball shape.
  5. Place the wrapped ball in the fridge for at least 2 hours. Note: This allows the fats to re solidify so the ball holds its shape when unwrapped.
  6. Spread the 90g of sliced almonds on a baking sheet. Toast at 180°C for 5-7 minutes until they turn golden and smell fragrant. Let them cool completely.
  7. On a wide, shallow plate, combine the cooled almonds, chopped dried cranberries, and minced chives. Toss them together so the colors are well mixed.
  8. Remove the cheese ball from the fridge and unwrap. Roll the ball firmly through the nut mixture, pressing gently to make sure the coating adheres to every inch.
  9. Let the finished ball sit at room temperature for 15 minutes before serving to allow it to soften just enough for easy spreading.