Make-Ahead Cheese Ball

No holiday get-together is complete without a classic crowd-pleasing cheese ball. Make it up to three days ahead of time and put it out as guests start to arrive.


  • 8 ounces cream cheese, softened
  • 4 tablespoons salted butter, softened
  • 6 ounces shredded Swiss cheese
  • ½ teaspoon dried ground mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 2 teaspoons dried minced onion
  • ¼ cup toasted, crushed walnuts
  • ¼ cup shredded Gruyere or Swiss cheese


In a large mixing bowl, place cream cheese, butter, Swiss cheese, mustard, salt, pepper and onion.

Using an electric mixer, mix until thoroughly combined.

Scoop onto a large sheet of clear plastic wrap and quickly shape into a ball.

Seal and freeze for up to 3 months.

To serve, thaw in the refrigerator overnight.

Roll cheese ball in toasted, ground walnuts mixed with shredded Gruyere or Swiss cheese.

Serve with crackers and/or fresh vegetables.

*If you don’t wish to freeze the cheese ball, store in refrigerator for at least 8 hours, and up to 3 days, to allow flavors to develop. Roll in toppings just before serving.

Recipe and photo by Angela Sackett