This Blue cheese ball is a fitting addition to any table, any time of the year – summer, fall, winter or spring. It’s yummy with outdoor barbeque, elegant on a holiday table, and one of my¬† favorite lunches. Just add a few crackers, some apple slices, and lunch turns into the best meal of the day.

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Blue Cheese Ball


I received a gift of this cheese ball, along with the recipe many years ago from a beautiful lady who was an entertaining maven. I’ve served it at almost every family get-together since, and it’s a tradition when it’s my turn to host the neighborhood book club.

Mrs. Hammond’s Blue Cheese Ball

1 8 ounce package cream cheese
1 6 ounce package Blue Cheese, either crumbles or a wedge
1 medium sized clove of garlic, pressed or minced
1/4 teaspoon Worcestershire
1/8 teaspoon celery salt
Chopped pecans or walnuts

Bring cream cheese and Blue Cheese to room temperature.

Combine all ingredients except nuts.
Shape into a ball.
Refrigerate 24-36 hours
Before serving, roll in nuts until well-coated

To serve as a delicious spread for hamburgers or warm French bread, omit the nut coating, place in a serving dish and serve at room temperature.