This recipe uses Milton Creamery Prairie Breeze or Kerrygold Dubliner, both Cheddar-style cow’s milk cheeses with notes of toffee and roasted nuts. The more traditional Worcestershire sauce is replaced with fish sauce (we used Red Boat) to boost the umami, cayenne to cut the richness, and a bit of honey to offer balance.
That said, feel free to make the recipe your own. We loved a version we tested with similar proportions, but featuring fruity, spicy Cabot Creamery’s Pepper Jack, plus strawberry jam instead of honey, and Worcestershire in lieu of fish sauce.
- 1 8-ounce package cream cheese, softened
- 8 ounces Prairie Breeze or Dubliner cheese, grated (about 2 cups)
- ¼ cup sour cream
- 1/8 teaspoon fish sauce
- 1½ teaspoon honey
- ¼ teaspoon cayenne pepper
- 1 cup toasted sliced almonds
- Crackers, for serving
Stir cream cheese, grated cheese, sour cream, fish sauce, honey and cayenne together with a rubber spatula. Shape into a ball. Slowly roll the ball in sliced almonds, using your fingers to lightly press the almonds into any bare spots. Cover in plastic wrap and chill until firm, about 2 hours. Let sit at room temperature 20–30 minutes before serving. Serves 4–6 as an appetizer.