There is certainly no shortage of cheese in this cheese ball!
I like the different kinds of cheeses, they all bring their own specific flavor.
The cream cheese provides the glue to help everything stick together. It provides a nice and creamy base for the ball.
The Swiss cheese provides the pungent saltiness. The Cheddar gives the rich cheese flavor.
The mustard was an interesting touch. The ball didn’t taste too mustardy, but you could tell it was there.
The walnuts and parsley chopped nicely together. They coated the ball very nicely with no chunks falling off even when the ball warmed to room temperature.
This is not my favorite cheese ball, but it is perfectly acceptable for an appetizer.
APPETIZER CHEESE BALL
1/2 Pound Swiss cheese
1/2 Pound Cheddar Cheese
8 Ounces Cream Cheese, Softened
1 Tablespoon Mustard
1 Cup Walnuts
2 Sprigs Parsley
In a food processor, shredded Swiss and cheddar cheeses with a shredding disk. Using a chopping blade, mix cheeses and mustard until well combined. Refrigerate until firm enough to form into a ball. Chop nuts and parsley together. Roll cheese in nut mixture. Refrigerate until ready to serve.
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