Cheese Balls Three Ways

Yields: Makes three 4-inch cheeseballs; serves 8 to 10

Ingredients

Base Recipe:
1/2 cup(s) (1 stick) unsalted butter, softened
3 package(s) (8 ounces each) cream cheese
2 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) Worcestershire sauce
5 dash(es) hot sauce (such as Tabasco)
1/2 teaspoon(s) coarse salt
1/4 teaspoon(s) freshly ground white pepper

Cheddar and Cranberry:
8 ounce(s) sharp orange cheddar cheese, finely shredded
2 tablespoon(s) store-bought chutney
3/4 cup(s) dried cranberries, finely chopped
Water crackers, for serving

Roquefort and Walnut:
6 ounce(s) Roquefort cheese
1 shallot, minced (1 tablespoon)
2 teaspoon(s) brandy (optional)
1 cup(s) toasted walnuts, coarsely chopped
Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounce(s) goat cheese
2 tablespoon(s) finely chopped scallions
1/3 cup(s) fresh curly-leaf parsley, finely chopped
1 English cucumber, cut into 1/8-inch-thick slices, for serving

Directions

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.