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The Turducken of Cheese Balls Recipe

The Turducken of Cheese Balls
Difficulty: Medium | Total Time: | Makes: 24 servings as an hors d'oeuvre

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—... read more

INGREDIENTS
  • 1 (4-ounce) washed or bloomy-rind semifirm cheese (about 2 inches in height, length, and width), such as Bucheret
  • 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
INSTRUCTIONS
  1. Spread 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.
  2. Place 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.
  3. Place 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.
  4. Place 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.
  5. Place 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.
  6. Place 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.
  7. Using 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.
    Write a review | 11 Reviews
  • The Turducken of Cheese Balls Recipe
    5

    This looks so good. I really like how the picture are a progression of how its made. It really makes the difference in the article. Where do you get all you cheese ingredients? I found a great site.. http://www.pastacheese.com/

  • The Turducken of Cheese Balls Recipe
    5

    Gotta agree with Alkapal. This is obviously a feast for a crowd; I'd rather see a long table set with each different cheese concocotion served separately. It would facilitate mingling and allow appreciation of each cheeses' character. Respective layers do look delicious. Love cheese, part mouse I think.

  • The Turducken of Cheese Balls Recipe
    5

    This looks fantastic. I need to ask. What was the cost to make this masterpiece? Side note. If people have food allergies or have alternate eating styles, it is up to them to ask the host what a dish contains. I think it is wrong to expect a host to go out of their way for one person. Bring you own food and just have water. If you tell them in advance, I am sure they can make a dish that suits your needs.

  • The Turducken of Cheese Balls Recipe
    5

    Haven't made it but think it's an awesome idea and will put it on my "to make list" for sure!

  • The Turducken of Cheese Balls Recipe
    5

    I have tasted the wonder that is the Turducken of Cheese Balls, and it was absolutely delicious. It does require warning the vegetarians in the crowd of the meat ingredients, and could probably be made without them, but the chorizo bits sent this recipe through the roof! This was lots of work, but excellent.

  • The Turducken of Cheese Balls Recipe
    5

    I think this is excellent! Although that wasn't your intent, I don't imagine, this concept would be a great way to use up the bits and bobs that are hanging around toward the end of the holiday party season. It's a little work, but just think of all those flavors melding and contrasting! I wold never have thought of the pears, but I bet they're just right.

  • The Turducken of Cheese Balls Recipe
    5

    Wouldn't an observant guest know to ask if there are meat products in such a complex offering? I've sampled and made plenty of cheese balls that involved beef, pork, and bacon. If your diet is restricted, never assume. Personally, I think the cream cheese would serve as a great, mild vehicle by which all of the cheese ball's flavors can be appreciated. With so many ingredients going on, blue has too much character to tie them all together.

  • The Turducken of Cheese Balls Recipe
    1

    Sounds like an intriguing idea, but wouldn't a considerate host avoid serving 'hidden' meat products--particularly pork--to guests who would naturally assume a cheese ball is dairy? I'm also not crazy about the idea of 'diluting' the surrounding layers of cheese with cream cheese. Wouldn't blue cheese, for instance, soften enough to be able to coat another cheese that perhaps hardens in the fridge or freezer between coats?

  • The Turducken of Cheese Balls Recipe
    4

    Nitpicking: that's a bloomed-rind cheese, not washed. An example of a washed-rind cheese would be Taleggio. Most washed-rind cheeses are pretty strong, not sure how that would be as a "team player" when combined with so many other flavors. That said, this looks pretty fun - although I'd probably just choose a few layers to do instead of the whole shebang.

  • The Turducken of Cheese Balls Recipe
    5

    Epic epic!! Those who don't understand the point of a turducken will never appreciate the awesomeness of a cheese turducken! Great job!!

  • The Turducken of Cheese Balls Recipe
    1

    I'd rather have the cheeses separately, instead of all together. I'm not opposed to a "cheese ball" with one cheese -- perhaps blended with cream cheese for spreadability, but for good flavor this "cheeseducken" concept is not giving due respect to the cheeses. I also don't mind a chutney or diced fruit to be paired with a cheese. This cheeseducken is just "too too" much.

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