The Turducken of Cheese Balls

Name: The Turducken of Cheese Balls
Prep time: 1 h
Total time: 1 h 30 min
Yield: 24 servings as an hors d'oeuvre
Ingredients: 1 (4-ounce) washed or bloomy-rind semifirm cheese (about 2 inches in height, length, and width); 3 cups plus 2 tablespoons cream cheese (about 25 ounces); Freshly ground black pepper; 1/4 cup small-dice Spanish chorizo (about 1 1/2 ounces); 1 cup shredded Manchego cheese (about 3 ounces); 3/4 cup finely chopped dried figs (about 4 ounces); 1 cup shredded Emmentaler cheese (about 2 1/2 ounces); 1/4 cup finely chopped fresh Italian parsley leaves; 2 tablespoons finely chopped chives; 1 1/2 cups shredded sharp cheddar cheese (about 5 ounces); 3/4 cup small-dice Asian pear (from 1 medium pear); 3/4 cup crumbled blue cheese (about 4 ounces); 1 1/4 cups walnuts, toasted and coarsely chopped (about 3 1/4 ounces); 1 1/4 cups chèvre (fresh goat cheese; about 9 ounces); 1/2 cup sliced almonds, toasted (about 2 ounces); 1/2 cup pecans, toasted and coarsely chopped (about 2 1/4 ounces); 3 slices cooked thick-cut bacon, small dice; Crackers or sliced baguette, for serving

Christmas Thanksgiving March Madness Dinner Party Potluck Blue Cheese Chevre Dairy Chives Parsley Almonds Pecans Nuts Bacon Appetizer Snack DIY Cocktail Party Medium

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24 servings as an hors d'oeuvre Medium

Total: 1 hr 30 mins Active: 1 hr

15 Ratings

Ingredients (18)

1 (4-ounce) washed or bloomy-rind semifirm cheese (about 2 inches in height, length, and width)
3 cups plus 2 tablespoons cream cheese (about 25 ounces)
Freshly ground black pepper
1/4 cup small-dice Spanish chorizo (about 1 1/2 ounces)
1 cup shredded Manchego cheese (about 3 ounces)
3/4 cup finely chopped dried figs (about 4 ounces)
1 cup shredded Emmentaler cheese (about 2 1/2 ounces)
1/4 cup finely chopped fresh Italian parsley leaves
2 tablespoons finely chopped chives
1 1/2 cups shredded sharp cheddar cheese (about 5 ounces)
3/4 cup small-dice Asian pear (from 1 medium pear)
3/4 cup crumbled blue cheese (about 4 ounces)
1 1/4 cups walnuts, toasted and coarsely chopped (about 3 1/4 ounces)
1 1/4 cups chèvre (fresh goat cheese; about 9 ounces)
1/2 cup sliced almonds, toasted (about 2 ounces)
1/2 cup pecans, toasted and coarsely chopped (about 2 1/4 ounces)
3 slices cooked thick-cut bacon, small dice
Crackers or sliced baguette, for serving

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Nutritional Information

Calories271
Fat24.44g
Saturated fat11.38g
Trans fat0.09g
Carbs4.94g
Fiber1.17g
Sugar2.74g
Protein9.53g
Cholesterol55.8mg
Sodium311.35mg
Nutritional Analysis per serving (24 servings) Powered by

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This project started out as a half-baked idea to see what would happen if you stuffed cheese inside another cheese inside another cheese inside another cheese, ad infinitum. But after testing it and seeing people’s reactions, we realized this epic cheese ball idea might actually be a legit holiday party recipe. To make the massive 12-layer cheese ball, you’ll start with a small core of washed or bloomy-rind cheese, then layer around it mixtures of grated and crumbled cheeses whipped with cream cheese, coating each layer with a complementary crust of nuts, fruit, cured meats, or herbs. Make sure you’ve invited plenty of guests over to eat it: This appetizer weighs in at about five pounds.

What to buy: Spanish chorizo (not to be confused with its Mexican counterpart) is a dried, smoked, ready-to-eat pork sausage. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Spanish chorizo, you can sub in some andouille sausage.

Game plan: To serve the Turducken of Cheese Balls, we recommend cutting and removing a wedge so your guests can see all of the layers; then simply lay out some crackers and a bunch of knives so people can attack the cheese ball as they please.

For a behind-the scenes look at how we built the Turducken of Cheese Balls—including a nifty cross-section animation—check out this post.

by Roxanne Webber

What to buy

LUNAR Stainless Steel Cheese Knife Set, 6 for $27.87 on Amazon

These sleek knives are perfect for all your cheese needs, from cheese balls to cheese boards with several different varieties.
See It ›

Tips for Christmas and Bacon

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Why Do We Celebrate Christmas on Dec. 25?

There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.

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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.

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Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.

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How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

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How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

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How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

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Instructions

1Spread the top and sides (but not the bottom) of the washed or bloomy-rind cheese with 2 tablespoons of the cream cheese. Place on a work surface and generously season all over with pepper. Firmly press the chorizo into the cream cheese.
2Place the Manchego and 1/2 cup of the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until combined, about 30 seconds. Using a rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the chorizo layer. (You will not need to wash out the mixer in between layers.) Drape the Manchego disk over the chorizo layer and press firmly on all sides so that it adheres. Firmly press the figs into the Manchego layer.
3Place the Emmentaler and 1/2 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the fig layer. Drape the Emmentaler disk over the fig layer and press firmly on all sides so that it adheres. Combine the parsley and chives in a small bowl and firmly press the mixture into the Emmentaler layer.
4Place the cheddar and 1/2 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and form it into a thin disk large enough to drape over and completely encase the herb layer. Drape the cheddar disk over the herb layer and press firmly on all sides so that it adheres. Firmly press the Asian pear into the cheddar layer.
5Place the blue cheese and 3/4 cup of the cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and press it evenly over the Asian pear to completely encase the Asian pear layer. Firmly press the walnuts into the blue cheese layer.
6Place the goat cheese and the remaining 3/4 cup of cream cheese into the mixer bowl and beat on medium speed until combined, about 30 seconds. Using the rubber spatula, scrape the mixture into your hands and press it evenly over the walnuts to completely encase the walnut layer. Combine the almonds, pecans, and bacon in a small bowl and firmly press the mixture into the goat cheese layer.
7Using an offset or large, sturdy flat spatula, transfer the cheese ball to a serving plate. Serve with crackers or slices of baguette. If not serving immediately, cover and refrigerate. Allow the refrigerated cheese ball to sit at room temperature for 15 minutes before serving.