I don’t want to be dramatic but this is the best cheese ball ever and you need to make it immediately. I thought I knew what to expect when I took a bite of this magical Pomegranate White Cheddar Cheese Ball but it’s even better than I imagined. It’s so simple but SO flavorful!
Take the time to grate your own cheese. Pre-grated cheese has a coating that will negatively impact the creaminess of the cheese ball.
Other food bloggers lied to me all these years. I thought I could roll the cheese ball in pomegranate seeds but honestly that didn’t even slightly work, even after drying out the arils. I stuck each aril on the cheese ball by hand, gently pressing them into the cheese.
Pro tip: this is easiest if the cheese ball sits out for 5-10 minutes! Super cold cheese straight from the fridge will be harder to work with.
It does take a little bit of time to add the pomegranate arils but it’s worth it. It’s so delicious! That burst of freshness gives this appetizer so much holiday cheese. It’s the perfect appetizer to serve at a Christmas party!
Pomegranate White Cheddar Cheese Ball
8 oz block cream cheese, room temperature
1 cup white cheddar cheese, grated
1/4 tsp salt
Fresh rosemary (2 sprigs)
Fresh oregano (2 sprigs)
Fresh chives (7-8 sprigs)
Seeds from half a pomegranate
- Remove seeds from pomegranate. Lay pomegranate arils on a plate and refrigerate to dry out, about an hour, while you make the cheese ball.
- Chop herbs. Mix cream cheese, white cheddar, salt, and herbs well and form a ball. Wrap cheese ball in plastic wrap and chill for one hour.
- Unwrap cheese ball and gently press pomegranate seeds onto cheese ball until it’s thoroughly covered. Be patient! This takes time but it’s worth it. Serve with crackers.
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