Learn How to Make a Cheese Ball with Lucky’s

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9060EverythingCheese800Every holiday party has a cheese ball. And if they don’t, they should. Decked out with anything from bacon and poppy seeds to cranberries and walnuts, cheese balls are easy to prepare, tasty and filling. A homemade version makes this tradition more impressive, and much better for you than preservative-laden, pre-made ones . Thankfully, Lucky’s Market offered a free class last week to teach the art of the cheese ball.

Make sure to watch for other classes on their Facebook page, their online events calendar and the chalkboard at the front of the store. From noon to 1 p.m. today they are teaching Turkey Carving 101, just in time for Thanksgiving.

And now, a few tips and a recipe:

Use the best kitchen utensil —your hands — to make your cheese ball. Rubber gloves are also handy. This process is messy. (Feel free to also act like a cheese ball during this process.)

Use the best kitchen utensil —your hands — to make your cheese ball. Rubber gloves are also handy. This process is messy. (Feel free to also act like a cheese ball during this process.)

Let your cheese come to room temperature before mixing it with other ingredients.

Let your cheese come to room temperature before mixing it with other ingredients.

After forming your ball, use Saran wrap to help condense the shape and hold it goethe while refrigerating.

After forming your ball, use Saran wrap to help condense the shape and hold it together while refrigerating.

Get creative and vary the ingredients in your basic cheese ball. Sub goat cheese for cream cheese, and creme fraiche for sour cream.

Get creative and vary the ingredients in your basic cheese ball. Sub goat cheese for cream cheese, and creme fraiche for sour cream.

 

 

 

 

 

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Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.