Ingredients
1 block mild/medium Cheddar
1 (12 oz.) cream cheese
pecans
cayenne pepper (powder)
garlic powder
onion powder
paprika
Method
Sources
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dataset
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Leave cheese out 3 to 4 hours, long enough to get soft. Chop pecans very small; set aside. When cheese is soft, combine until completely mixed together. Add cayenne pepper, garlic and onion powder to taste. Form into 1 big ball or several small. Lay out wax paper and mix pecans and paprika together. Roll ball over mixture. Refrigerate 3 to 4 days. Serve with crackers.