Equipment
* optional
Ingredients
Cheese Base
- 225 g cream cheese, softened to room temperature
- 115 g goat cheese, softened to room temperature
- 115 g gruyère cheese, freshly grated
Flavorings & Mix-ins
- 10 ml fish sauce
- 15 g fresh chives, finely minced
- 3 g garlic powder
- 3 g onion powder
- 1 g black pepper, freshly cracked
Coating
- 100 g pecans, finely chopped
Nutrition (per serving)
Method
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Spread the chopped pecans evenly on a baking sheet and toast for 6 to 8 minutes until fragrant. Remove from the oven and allow them to cool completely.
In a large mixing bowl, combine the softened cream cheese, softened goat cheese, and grated Gruyere. Beat with an electric hand mixer on medium speed or vigorously mix with a spatula until smooth and well combined.
Add the fish sauce, minced chives, garlic powder, onion powder, and black pepper to the cheese mixture. Fold gently until the spices and herbs are evenly distributed throughout.
Scrape the cheese mixture onto a large sheet of plastic wrap. Gather the corners of the plastic wrap together and twist them tightly to force the mixture into a compact spherical shape.
Place the wrapped cheese ball in the refrigerator to chill and firm up for at least 2 hours.
Just before serving, unwrap the chilled cheese ball. Scatter the cooled, toasted pecans on a flat plate or small baking sheet, and roll the cheese ball through the nuts, pressing gently so they adhere to the outside.
Transfer the coated cheese ball to a serving platter. Serve alongside sturdy crackers, crostini, or crisp vegetable sticks.
Chef's Notes
- Ensuring the cream cheese and goat cheese are fully at room temperature before mixing is essential; cold cheese will result in a lumpy texture that is hard to blend.
- The fish sauce acts as a secret umami enhancer, replacing the traditional Worcestershire sauce or soy sauce. It provides deep savoriness and will absolutely not make the final product taste fishy.
- Do not skip toasting the pecans. Toasting brings out the natural oils and provides a much deeper, nuttier flavor that contrasts beautifully with the tangy cheese.
- For a cleaner presentation, relying on the tension of the twisted plastic wrap rather than using your bare hands ensures a perfectly smooth sphere without the sticky mess.
- If you want to prepare this well in advance, keep the cheese ball wrapped in the refrigerator for up to five days, but wait to roll it in the toasted pecans until the day you plan to serve it to maintain maximum crunch.
Storage
Refrigerator: 1 week — Store tightly wrapped in plastic wrap. If fully coated in pecans, the nuts will gradually soften over a few days.
