1965 Cheese Ball

With the exception of an aspic or gelatin, I don’t know what is more mid-century than a ball of cheese. That’s what I whipped up this week for a friends holiday party. This season, there are so many delicious sweet treats made by bakers much better than me, and I tend to overindulge. Having a creamy savory appetizer option always makes me happy!

It’s even better that we share a border with the second largest dairy producing state, Wisconsin! Excepting the cream cheese for this recipe, the rest of the cheese came from our NE neighbors. Join the mid-century home chefs of lore, indulge that ghost of Christmas past, and make a big ol’ ball of cheese. You can make this a few days in advance, just don’t cover with nuts until you’re about ready to serve! This recipe comes from the Cedar Rapids Symphony of Holiday Cooking 1965 cookbook and was submitted by Jan Voss. I’ve been cooking and baking my way through this cookbook for December! See 1965 Pralines and 1965 Christmas Wreaths for more from this book.

Jan’s Cheese Ball


  • 1 8 oz. package of cream cheese
  • 1 5 oz. jar of sharp cheddar cheese spread
  • 1 5 oz. jar of roquefort cheese spread
  • 1 5 oz jar of smoky cheese spread
  • 1/2 teaspoon of grated onion, or onion juice
  • 1/2 teaspoon of Worcestershire sauce
  • 1/2 cup of pecans or almonds

 

  1. Let the 4 cheeses stand at room temperature for an hour or so.
  2. Put them in a mixing bowl with the onion and the Worcestershire sauce. Mix with a fork until smooth and well-blended.
  3. Cover and chill until firm. This will take about 4 hours or overnight.
  4. Shape the mixture into one large ball and cover with the nuts. Chill until ready to serve.
  5. Place on a large platter with a parsley or green garnish and serve with crackers or toast.

1965 Cheese Ball.png

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