Season a cheese ball with 1 to 2 tablespoons of a dry seasoning blend per 8 oz block of cream cheese, mixed in while the cheese is soft, then chilled at least four hours before you shape it. Taste it before it goes in the refrigerator, because that is the last chance you get to fix it. Salted blends sit at the low end of that range; a blend with no added salt can take the full two tablespoons.
That is the short answer. Below is how much to use, why the resting time matters more than the recipe, three versions that all work, and what to roll the outside in.
How much seasoning per block of cream cheese
A standard cheese ball is two 8 oz blocks of cream cheese, often with a cup or two of shredded sharp cheddar worked in. Dry seasoning tastes weaker in cold fat than it does on a hot steak, so you need more of it than you think — and it keeps getting stronger overnight.
| Blend | One 8 oz block | Two blocks (serves 10 to 12) |
|---|---|---|
| The Godfather | 1 tablespoon | 2 tablespoons |
| It’s Greek To Me | 1 tablespoon | 2 tablespoons |
| Rock Yo’ Taco | 1 ½ tablespoons | 3 tablespoons |
| Zilch. Nada. None. | 2 tablespoons | 4 tablespoons |
Start at the low number, taste, and add a little more. If you are also working out amounts for the main course, we did that arithmetic in how much seasoning to use per pound of meat.
Soft cheese, then four hours in the refrigerator
Two things ruin a cheese ball, and neither one is the seasoning you chose.
The first is cold cream cheese. Pull it out an hour ahead and let it come to room temperature on the counter. Cold cream cheese fights the spoon, and the dried garlic and onion end up in little pockets instead of spread through the whole thing.
The second is serving it the same hour you made it. Dried herbs and garlic are still dry when you mix them in. They need time in the moisture of the cheese to soften, bloom and let go of their flavor. Four hours is the minimum. Overnight is better, and two days ahead is fine — which is exactly what you want the week you are hosting.
So: soft cheese, mix, taste, shape into a ball in plastic wrap, refrigerate. Roll the outside in nuts or herbs on the day you serve it, not before, or the coating goes soft.
Three cheese balls that work
The Italian herb one. The Godfather is our organic Italian seasoning — basil, oregano, garlic and the rest of the herb garden. Two tablespoons into two blocks of cream cheese with a cup of shredded Parmesan, rolled in chopped parsley and toasted pine nuts. Serve it with crackers and a bowl of olives and nobody asks what else is for dinner. It is $13.49 for the 4 oz resealable pouch or $9.49 for the 1.4 oz glass jar. If you want to know what is actually in a jar labeled Italian seasoning, we broke it down in what Italian seasoning is made of.
The Mediterranean one. It’s Greek To Me is our organic Greek blend, warm and herbal with oregano, garlic and dill. Use two tablespoons with two blocks of cream cheese and half a cup of crumbled feta, then roll it in chopped dill. This is the one to make if your crowd would rather have pita and cucumber than crackers. $13.49 for the 4 oz pouch, $9.49 for the 2.0 oz glass jar.
The taco one. Rock Yo’ Taco is our organic taco seasoning, eleven real ingredients and genuinely mild, so children will eat it. Three tablespoons into two blocks with a cup of shredded cheddar, rolled in crushed tortilla chips right before it goes on the table. Serve it with more chips. It is $13.49 for the 5 oz resealable pouch or $9.49 for the 2.6 oz glass shaker jar.
All three are USDA Certified Organic and made in small batches, with no MSG, no fillers and no anti-caking agents. Gluten free and kosher. If you are feeding a bigger crowd, the same blends do the heavy lifting in the three-pouch tailgate menu that feeds 20.
What to roll it in
The coating is texture, not flavor, so pick whatever suits the blend inside. Toasted pecans or walnuts for the herb versions. Chopped parsley, dill or chives if you want it to look like spring in December. Crushed tortilla chips or crispy onions for the taco one. Crumbled bacon works on all three. Press the coating on with your hands over a sheet pan, and do it within an hour of serving.
Questions we get
Can I use a seasoning blend meant for meat? Yes, and most of them are better in cheese than you would guess. The only thing to watch is salt: a salted steak rub in cold cheese can taste sharper than it does on beef, so start with half the amount and taste.
How far ahead can I make a cheese ball? Up to three days, wrapped tightly in plastic wrap and refrigerated. It gets more flavorful, not less. Add the outside coating the day you serve it, and take the ball out of the refrigerator 20 to 30 minutes ahead so it is soft enough to spread.
Can I freeze one? You can, uncoated and tightly wrapped, for about a month. Thaw it overnight in the refrigerator. The texture comes back slightly looser than it started, so give it a stir and reshape it before you coat it.
We are a family-run spice company in Charlotte, North Carolina. Every blend is USDA Certified Organic and made in small batches, with no MSG, no fillers and no anti-caking agents. We send one short note a week with recipes and what is in season, and new subscribers get 20% off a first order of $25 or more with the code WELCOME20. You can join the Flavor Seed Kitchen here whenever you like. Orders over $25 ship free.