California Cheese Ball with Onions & Walnuts


Yields 2 cheese balls


4 ounces (1/2 cup) California Cream Cheese

4 ounces (1/2 cup) California Ricotta

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

12 ounces (3 cups) grated California sharp Cheddar

1/2 cup finely chopped green onion

1/2 cup cooked, crumbled bacon (optional)

1/3 cup chopped walnuts


In a large bowl, or in a food processor, combine Cream Cheese,
Ricotta, pepper and salt. Beat or process until blended and smooth.
Add Cheddar, 1/4 cup green onion and crumbled bacon. Beat vigorously
until ingredients are evenly mixed. If using a food processor, take
care not to overmix; Cheddar mixture should retain some of its
texture. While chilling the mixture is not essential, it will be
easier to shape if refrigerated for 2-3 hours at this point. Combine
walnuts with remaining 1/4 cup chopped green onion and spread on a
large plate or sheet of waxed paper. Dampen your hands with water to
keep cheese mixture from sticking to them. Divide mixture in half,
then pat and press each half into a ball about 3 inches across; don't
worry about keeping the shape perfect. Roll each ball in nut and onion
mixture, patting the coating gently onto ball. Wrap each ball
separately in plastic wrap and chill until serving.