Sesame Coated Cheese Ball

    Sesame Coated Cheese Ball


    13 people made this

    About this recipe: The perfect appetiser for dinner parties or other social gatherings. Mature cheddar is blended with soured cream and a variety of seasonings, chilled, formed into a ball and then rolled in toasted black sesame seeds. Serve with crackers, crostini or crusty bread.

    Serves: 16 

    • 565g mature Cheddar cheese, grated
    • 250ml soured cream
    • 50g butter, melted and cooled
    • 1 tablespoon horseradish
    • 1 teaspoon hot mustard
    • 2 dashes hot pepper sauce
    • 1 clove garlic, finely chopped
    • 4 tablespoons port wine
    • 70g black sesame seeds

    Prep:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr20min 

    1. In a food processor, combine the Cheddar cheese, soured cream, butter, horseradish, hot mustard, hot pepper sauce, garlic and port wine. Pulse until smooth. You can use a potato masher in a large bowl but it will take longer.
    2. Line a bowl with cling film and fill with the cheese mixture. Cover and refrigerate for at least 2 hours or overnight.
    3. Toast the sesame seeds in a dry frying pan over medium heat just until fragrant, about 3 minutes. Gather the cling film around the cheese mixture and form into a ball. Remove the cling film and roll the ball in sesame seeds to coat. Place in the centre of a serving plate and surround with your favourite crackers.


    If your local supermarket doesn't stock black sesame seeds, you can find them in Oriental speciality stores.

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