Recipes Appetizers Pickled Pepper Cheese Ball 5.0 (1) 1 Review Hoop cheddar cheese is made from milk alone, after all of the whey has been strained out, leaving a creamy, mild flavor and texture to the cheese. Along with saltier aged cheddar and pickled sweet Peppadew peppers, it adds a pimento cheese–like flavor to this nostalgic appetizer. By Josh Miller Updated on December 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 14 to 16 Ingredients 1 (8-ounce) package cream cheese, softened 4 ounces aged cheddar cheese, shredded (about 1 cup) 4 ounces hoop cheddar cheese, shredded (about 1 cup) 1/2 cup chopped pickled sweet cherry peppers (such as Mezzetta) 1/4 teaspoon cayenne pepper 3/4 cup finely chopped smoked almonds 1/4 cup finely chopped fresh chives Crackers Directions Stir together cream cheese, aged cheddar, hoop cheddar, cherry peppers, and cayenne pepper in a large bowl until thoroughly blended. Divide mixture into 2 equal portions (about 9 ounces each), and shape into 2 balls. Stir together almonds and chives in a medium bowl. Gently roll each cheese ball into almond mixture; pressing lightly to adhere. Chill 1 hour. Serve with crackers. Make Ahead Cheese balls can be made up to 2 days in advance. Notes If desired, prepare 1 large cheese ball instead of 2 small. Rate it Print