Food Recipes Many-Cheese Cheese Ball 5.0 (1) Add your rating & review This classic crowd-pleaser gets a French twist. By Jenna Helwig Jenna Helwig Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Updated on November 12, 2022 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Hands On Time: 15 mins Total Time: 4 hrs 15 mins Servings: 8 It's basically impossible to resist a cheese ball, and that's doubly the case when the party classic has a little bit of French flair. This appetizer is inspired by the French cheese spread fromage fort, meaning "strong cheese," where bits of leftover cheeses are blended together along with white wine, garlic, and herbs to create a decadent spread. In this version, a variety of cheeses ranging from soft to firm in texture (basically whatever bits and bobs are hanging around in your fridge) are processed with cream cheese, wine, and pepper, and shaped into a ball before being coated with herbs. It holds its shape at room temperature, so don't be shy about leaving it out alongside other appetizers at your next shindig. Ingredients 8 ounces assorted cheeses, preferably 3 or 4 varieties (soft and semifirm cheeses cubed at room temperature, firm cheeses grated) 4 ounces cream cheese, softened 2 tablespoons white wine ¼ teaspoon freshly ground black pepper ⅛ teaspoon kosher salt ¼ teaspoon crushed red pepper (optional) 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh flat-leaf parsley or tarragon Crostini, crackers, and/or vegetables, for serving Directions Process assorted cheeses in a food processor until smooth, about 30 seconds. Add cream cheese, wine, black pepper, salt, and, if desired, crushed red pepper. Process until combined, scraping down sides of bowl as needed, about 15 seconds. Place cheese mixture on center of a large piece of plastic wrap. Gather ends of wrap to form cheese mixture into a ball. Secure with a twist tie or rubber band. Refrigerate for at least 4 hours and up to 3 days. Just before serving, spread chives and parsley on a large cutting board or other work surface. Remove cheese mixture from plastic wrap. Using your hands, reshape mixture into a ball. Roll cheese ball in herbs to coat. Serve with crostini, crackers, and/or vegetables. To make crostini: Preheat oven to 350°F. Slice 1 baguette diagonally into 1/4-inch-thick slices. Arrange on a large baking sheet in a single layer. Brush with olive oil on both sides and season with salt. Bake until golden, 16 to 18 minutes, rotating baking sheet halfway through. Rate It Print