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Photo for - Seed-Coated Cheese Ball

Seed-Coated Cheese Ball

This modern version of Grandma’s cheese ball will please even the most traditional and discerning palates.

  • Yields: 24 servings
  • Preparation: 30 minutes (+ 1 hour chill time)

Ingredients

  • 2 1/2 cups (625mL) BLACK RIVER - Maple Cheddar Cheese, shredded
  • 1/4 cup (50mL) STIRLING - Churn 84 butter unsalted
  • 4 oz (125mL) pancetta, diced
  • 8 oz (250g) block-style cream cheese, at room temperature
  • 1/2 cup (125mL) green onions, chopped
  • 1 tbsp (15mL) Worcestershire sauce
  • 1 tbsp (15mL) lemon juice
  • 1/2 tsp (2mL) pepper
  • 2 tbsp (30mL) pumpkin seeds, lightly toasted
  • 2 tbsp (30mL) sunflower seeds, lightly toasted
  • 1 tbsp (15mL) poppy seeds
  • 1 tbsp (15mL) white sesame seeds, lightly toasted

Instructions

  1. In skillet set over medium heat, cook pancetta, stirring often, for 6 to 8 minutes or until crisp. Transfer to paper towel–lined plate.
  2. In food processor, blend together shredded cheese, butter and cream cheese until smooth. Add pancetta, green onions, Worcestershire sauce, lemon juice and pepper; pulse until combined.
  3. Divide mixture in half; lay each half on square of plastic wrap. Using hands, gather plastic wrap around cheese to shape into two balls. Wrap tightly and refrigerate for about 1 hour or until firm.
  4. In food processor, pulse pumpkin seeds until slightly crushed; transfer to shallow bowl. Stir in sunflower, poppy and sesame seeds.
  5. Unwrap each ball and roll in seed mixture, pressing to adhere, until well coated.
  • Serve with crackers and olives.
  • Refrigerate unused cheese ball for up to 2 weeks or freeze up to 2 months.
  • Use any combination of seeds for coating.
  • For “everything” flavour, omit pumpkin and sunflower seeds; add 2 tbsp (30 mL) dried onion flakes to seed mixture.
Photo of - Seed-Coated Cheese Ball

Ingredients

  • 2 1/2 cups (625mL) BLACK RIVER - Maple Cheddar Cheese, shredded
  • 1/4 cup (50mL) STIRLING - Churn 84 butter unsalted
  • 4 oz (125mL) pancetta, diced
  • 8 oz (250g) block-style cream cheese, at room temperature
  • 1/2 cup (125mL) green onions, chopped
  • 1 tbsp (15mL) Worcestershire sauce
  • 1 tbsp (15mL) lemon juice
  • 1/2 tsp (2mL) pepper
  • 2 tbsp (30mL) pumpkin seeds, lightly toasted
  • 2 tbsp (30mL) sunflower seeds, lightly toasted
  • 1 tbsp (15mL) poppy seeds
  • 1 tbsp (15mL) white sesame seeds, lightly toasted