“The cheese ball is a cliché. I believe, however, that like the pig in a blanket and the baked potato, cheese balls are so clichéd they’ve actually become cool. Socially acceptable or not, when this thing is put out at a party of any kind, people hover over it like it’s a crystal ball.
Once you get used to the idea of making a cheese ball, keep a few things in mind. Bring it out at least thirty minutes before you plan on serving. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. This is not the place for roasted-garlic Asiago Triscuits. Sea salt or plain Jane is the way to go here, possibly everywhere.” —Vivian Howard
Note: This recipe calls for dates. Please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits.
