Royal Orb Cheese Ball (Printable Version)

Festive cheese ball coated with pistachios and pomegranate seeds, perfect for elegant celebrations and appetizers.

# What You Need:

→ Cheese Mixture

01 - 8 oz cream cheese, softened
02 - 5 oz sharp cheddar cheese, finely grated
03 - 3.5 oz feta cheese, crumbled
04 - 2 tbsp sour cream
05 - 2 tbsp fresh chives, finely chopped
06 - 1 garlic clove, minced
07 - ½ tsp freshly ground black pepper
08 - ¼ tsp salt, optional

→ Coating

09 - ½ cup shelled pistachios, roughly chopped
10 - 1 large pomegranate, seeds only (about 1 cup arils)
11 - 2 tbsp fresh parsley, finely chopped, optional

# Steps:

01 - In a large mixing bowl, thoroughly blend cream cheese, cheddar, feta, sour cream, chives, garlic, pepper, and salt until smooth and homogeneous.
02 - Form the mixture into a large ball using clean hands or a spatula. If too soft, refrigerate for 10 to 15 minutes before shaping.
03 - Wrap tightly in plastic wrap and refrigerate for at least one hour to firm up and deepen flavors.
04 - Unwrap the cheese ball and place it on a serving plate.
05 - Gently press chopped pistachios and pomegranate seeds alternately over the surface for an ornamental effect. Optionally, sprinkle with chopped parsley.
06 - Serve immediately accompanied by crackers, crudités, or flatbread.

# Expert Pointers:

01 -
  • It looks like you spent hours preparing when it genuinely takes twenty minutes of actual work.
  • The combination of sharp cheddar, creamy feta, and tangy sour cream creates layers of flavor that somehow taste better with each bite.
  • You can make it completely ahead of time, leaving you free to pour wine and enjoy your own party instead of hovering in the kitchen.
02 -
  • Softened cream cheese is everything—if it's cold, mixing becomes a wrestling match instead of a pleasure, and lumps will sabotage your texture.
  • The chilling time isn't optional; it transforms a crumbly mixture into something that actually holds its beautiful orb shape when people start dipping.
03 -
  • Fresh, sharpness in the cheddar is non-negotiable; it's what gives this cheese ball its sophisticated edge compared to milder versions.
  • If your pomegranate seeds are wet, pat them lightly with paper towels before pressing them into the cheese, otherwise they'll slide right off and you'll have a soggy mess.
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