This cheeseball recipe has a lot going for it, between the fresh herbs, tangy feta, garlic and nuts.
I promise you will not be able to stop at one bite!
A cheeseball is always popular
I have eaten a lot of feta cheese in my life. Being Greek means feta is part of your DNA. Growing up, if feta cheese wasn’t part of the meal, it was part of the side salad and it was always served on the side with a bowl of kalamata olives. If I didn’t care for mom’s food (which happened often as a kid) then my saving grace was feta cheese, it somehow made everything taste better.
My mom kept chunks of feta cheese in a brine in a big tub. I would reach in a grab piece just like kids today grab cheese sticks. I loved the salty taste of the brine and the creaminess of the feta cheese. This is something I have yet to outgrow.
Feta cheese actually comes in different varieties. There is of course the Greek feta which is made with sheep’s milk. But there is also French, Israeli, Bulgarian and American feta cheeses. Most are made with sheep’s milk, some have goat milk mixed and the American version has cow’s milk mixed in. All vary in creaminess and saltiness. I find Bulgarian feta to be my favorite because it is very creamy and salty.
Feta cheese is best for crumbling into dishes like the Herb and Feta Spoon Bread, BBQ Chicken Pizza Sub, or of course a salad like this Italian Chopped Salad. It doesn’t melt like a mozzarella or even a goat cheese, but it can add so much flavor to a dish.
About this cheeseball recipe
I have used feta in the baked feta cheese dip and this Mediterranean 7 Layer Dip, but it works wonderfully combined with cream cheese in a cheeseball recipe. I also added a little Parmesan cheese to this dip for a little nutty flavor and texture. The cheese is then rolled in fresh herbs like dill, thyme, rosemary, and oregano and lots of chopped walnuts. The herbs and the nuts can easily substituted with your favorites or with whatever you have on hand. This herb and feta cheeseball is an easy crowd pleaser!
More Feta Recipes
- 8 oz cream cheese, softened
- 4 oz feta cheese
- 2 tablespoons grated Parmesan cheese
- 2 cloves minced garlic
- 1 1/2 tablespoons chopped dill
- 1 ½ tablespoon chopped thyme
- 1 ½ tablespoons chopped fresh rosemary
- 1 ½ tablespoons chopped fresh oregano
- 1 cup chopped walnuts
In a bowl combine the cream cheese, feta cheese, Parmesan cheese and garlic. Form cheese mixture into a ball and wrap tightly in a piece of plastic wrap. Refrigerate cheese for a least an hour.
In a shallow bowl, combine the chopped herbs and walnuts. Gently roll cheese mixture in the herb mixture taking care to coat as much of the cheese as possible. Refrigerate until ready to serve.
Amount Per ServingCalories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g