Spreads · ALWAYS FREE
Cheddar, chive & walnut cheese ball
A chilled cream-cheese and cheddar ball with chives inside and a chopped walnut coating.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut cream cheese into cubes and allow about 30 minutes to soften just enough to mash, keeping total unrefrigerated time under 2 hours. Grate cheddar and snip chives while it softens.
- Mash cream cheese smooth with a firm spatula. Fold in cheddar, about 1 ½ tsp (8 g) chives, lemon juice and pepper until evenly mixed. Scrape onto food-safe wrap and gather into one rounded ball; wrap and refrigerate 90 minutes until firm enough to handle.
- Spread finely chopped raw walnuts and remaining 4 g chives on a clean plate. Unwrap and roll the chilled ball in the coating, pressing gently. Press any loose coating onto the sides and base so all measured walnuts are used.
- Cover and refrigerate another 30 minutes. Serve in 12 equal portions with a spreading knife; any bread or crackers are separate. If needed, allow 5 minutes on the plate before cutting; the 180-minute allowance includes softening, shaping and chilling.
- Refrigerate at 40 F /4 C or colder and use within 3-4 days. Keep serving time short and return promptly to refrigeration; discard after more than 2 hours out, or 1 hour above 90 F /32 C.
Estimated nutrition
Per serving · 1 of 12- Calories
- 139 kcal
- Protein
- 4.2 g
- Total carbohydrate
- 2.2 g
- Total fat
- 13.1 g
- Total sugars
- 0.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. One complete ball divided into 12 equal portions; no measured finished weight claim. Contains milk and walnuts. Vegetarian requires suitable rennet; gluten-free requires verified cheese/seasoning labels and cross-contact precautions.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cheddar, chive & walnut cheese ball: full-fat block cream cheese; sharp cheddar with vegetarian enzymes/rennet; fresh chives; raw shelled English walnuts; lemon juice; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Cheddar, chive & walnut cheese ball: full-fat block cream cheese; sharp cheddar with vegetarian enzymes/rennet; fresh chives; raw shelled English walnuts; lemon juice; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
