While I'm sure some foods of the past will stay firmly in the galleries of regrettable foods, or so I hope, some wrench themselves out of the tacky and make a new gourmet place for themselves. Cheese has already gone back to the fondue, but what about the cheese ball?
They're still available in stores, they have their own special day, Amy Sedaris digs them, and they pop up here and there at parties, but as the AP/Dallas Morning News says: "this classic party food earned an ugly reputation it's been mostly unable to shake – an orange softball filled with garish industrial cheeses, smacking of an untraceable sweetness, and coated with stale, often soggy, nuts." The piece goes on to discuss the intricacies of a cheese ball and how to make your own globe of cheesy goodness. But their best bit of advice: use a tablespoon and make bite-sized balls.
Think of the party possibilities! You can make a variety of outer layers and they're much easier to grab by guests -- no trying to hold a drink while cutting cheese and trying to slop it onto a cracker. You can have nutty outsides for the nut-friends and other outsides for the allergy-laden. There are tons of options.
Are you ready to open your arms to the cheese ball?
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