The Biggest Mistake You're Probably Making With Your Homemade Cheese Balls

Cheese balls could mean different things to different people, depending on the part of the world they are from. One man's cheese ball is another man's crispy potato snack with cheese in the center. Some also know it as packaged snacks that taste like Cheetos. Regardless of their avatars, all cheese balls are equally delicious. 

Among the great variety of cheese balls savored across the world, the classic cheese ball recipe is one of the simplest to make. All you need is a few varieties of cheese, green onion, spices, and whatever accouterment compliments the appetizer. Cheese balls make a great addition to your charcuterie board, your picnic basket, or your holiday dinner spread. Honestly, you could just roll one up and eat it anytime you like with chips, crackers, and even vegetables, Kitchen Foliage suggests.

Assembling a ball of cheesy goodness is no rocket science, but if yours looks like an apple crumble every time you try to make a cheese ball, you might be making a rookie mistake. 

The biggest mistake you can make when it comes to making cheese balls is working with cold ingredients. Cold cheeses are not easy to mold together to form a sphere, so Kitchn recommends working with ingredients that have been stored at room temperature. The soft cheeses will hold all the ingredients together.

As long as you're using cheeses that aren't too firm like Parmesan or cotija, your cheese balls will turn out nice and smooth. Once the cheese balls are ready to be chilled, Cooking Chops suggests wrapping them tightly in two layers of plastic and a layer of aluminum foil.

As long as the cheese balls are nicely wrapped and placed in an airtight container, they can last about two weeks in the fridge, per Eating Expired. They can be made one week in advance before consumption. When serving, make sure they don't sit out for more than two hours at a time for freshness.