The Royal Orb Cheese Ball (Print Version)

Festive cheese orb with pomegranate seeds and pistachios, perfect for elegant gatherings and holiday celebrations.

# Components:

→ 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 pistachios, shelled and roughly chopped
10 - 1 cup pomegranate seeds (arils)
11 - 2 tbsp fresh parsley, finely chopped, optional

# Directions:

01 - In a large mixing bowl, thoroughly blend cream cheese, cheddar, feta, sour cream, chives, garlic, black pepper, and salt until smooth.
02 - Form the mixture into a large ball using clean hands or a spatula; refrigerate for 10–15 minutes if too soft to handle.
03 - Wrap tightly with plastic wrap and refrigerate for at least 1 hour to firm up and develop flavors.
04 - Unwrap the chilled cheese ball and place it on a serving plate.
05 - Press alternating pressed pistachios and pomegranate seeds evenly over the surface; sprinkle with parsley if desired.
06 - Present immediately with crackers, Crudités, or flatbread of choice.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you've really spent about twenty minutes of active work.
  • The combination of salty, creamy, and jewel-bright textures hits every note your guests will want to taste.
  • You can make it completely ahead of time, which means less stress when people arrive.
02 -
  • Don't skip the chilling time—a warm cheese ball will be mushy, and your careful adornment will slide right off.
  • If you're toasting the pistachios, toast them lightly and let them cool completely before chopping; warm nuts will soften the cheese when you press them in.
  • The pomegranate seeds should go on as late as possible; their juice will begin to bleed into the cheese if they sit too long.
03 -
  • Use a sharp knife dipped in hot water to finely grate cold cheddar; it creates a better texture than pre-shredded cheese.
  • If your cream cheese is still cold and lumpy after mixing, warm your mixing bowl briefly under hot water, then continue stirring—the warmth will help everything blend smoothly without overworking the mixture.
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