This Page

has moved to a new address:


Sorry for the inconvenienceā€¦

Redirection provided by Blogger to WordPress Migration Service

Saturday, January 8, 2011

Cheese is good.

I LOVE cheese.  All kinds, in all forms.  Never met a cheese I didn't like.  There's never a bad time for cheese.  Cheese rocks.  And on the eighth day, God created cheese.

Get the picture?

Like a dummy, I forgot to take a picture of this before it was busted into, but it looked just like the one on the allrecipes site anyway.  This is delicious, and definitely one to remember when you need to bring an appetizer to a party or dinner.  It's super easy to transport and a real crowd pleaser.  The first time I made it was for a party at my sister's, and it was gone FAST...I definitely should have made two!  Tonight there was only 4 of us, so one was plenty. (but no way is it enough for 16 people, like the recipe suggests!)

I served it with these crackers...oh, and I only had it in the fridge for about 5 hours and it was just fine.

Gorgonzola & White Wine Cheese Ball
1 (8 ounce) package cream cheese, softened
2 ounces crumbled Gorgonzola cheese
1/4 cup shredded sharp Cheddar cheese
2 tablespoons white wine
2 tablespoons paprika
1/2 cup chopped pistachio nuts

  • In a medium bowl, blend cream cheese, Gorgonzola cheese, sharp Cheddar cheese and white wine. Form the mixture into a ball shape.
  • On a piece of wax paper, spread the paprika and pistachio nuts. Roll the cheese ball in paprika and pistachios to coat.
  • Wrap coated cheese ball in wax paper. Chill in the refrigerator 6 hours, or overnight, before serving.

Labels: , , , , , , ,


At January 8, 2011 at 10:54 PM , Blogger Ann said...

I too love cheese. These cheese ball looks fantastic with chopped pistachio nuts on it. Love it!

At December 15, 2011 at 10:34 PM , Blogger Lora said...

I am not a fan of gorgonzola but love blue cheese...what cheese other than gorgonzola do you think would work with this?

At December 16, 2011 at 8:16 AM , Blogger Melissa @IWasBornToCook said...

You could definitely use blue cheese instead, Lora!


Post a Comment

You keep commenting, I keep cooking. Simple as that.

Subscribe to Post Comments [Atom]

<< Home