Aged Cheddar + Guinness Caramelized Shallot Cheeseball

There are so many connotations surrounding the word cheeseball. As a serial over-user of both cheesy and cheeseball, I can tell you that around my house, we’re much more inclined to use them as adjectives rather than nouns.

Everybody has an image, a memory or a sweet wave of nostalgia associated with the holiday cheeseballs of yore. For this reason, I am delighted to note its return complete with updated {and upgraded}  ingredients, and made by hand in our kitchens rather than unwrapped from its cryovac container.

Should you attempt your own “nouveau ball”, one way to distinguish it from an old-school ball is to wait until just before serving to roll your ball in its toasty nut garnish so it will retain all the crunch.

This suds-friendly combination contains flavors which marry beautifully, and will carry you through the season to Super Bowl Sunday. Hearty whole grain and pumpernickel breads are the perfect compliment to both this cheddar-ific ball and your favorite beer…

I was inspired to create this cheeseball by the gals at Cheese and Champagne! Check out  more creative combos via their Cheese Ball Invitational.

 Print This Recipe

4 large shallots, thinly sliced {1 cup}
1/2  T butter
1/2 cup Guinness beer
4 oz cream cheese {1/2 block}, at room temperature
8 oz  Beecher’s Flagship {highly recommended!} or sharp white cheddar cheese, grated
1 tsp Dijon mustard
pinch of kosher salt
several good grinds of black pepper {to taste}
1/2 cup whole hazelnuts, toasted and chopped
small toasts made of pumpernickel or rustic whole grain bread

*Sourcing tip: Costco has stocked Beecher’s Flagship cheese for the holidays.

Melt the butter on medium-low in a medium saute pan. Add the shallots, stirring frequently to keep them from burning, and to encourage the rings of shallots to separate. When shallots are fully caramelized, add the Guinness 1/4 cup at a time, stirring, and allowing it to cook down and fully incorporate into the shallots. Once absorbed but not completely dry, remove from heat, transfer to a bowl and allow to cool completely. Stir in Dijon, pepper, salt and cream cheese. Lastly, fold in the grated cheddar until completely combined.  Shape into a ball, wrap in plastic, and refrigerate for 2 hours, {preferably overnight} or until ready to serve.  Unwrap the ball and roll in toasted nuts, pressing as you go to help them adhere. Enjoy!

Tagged as: artisan cheese, beecher's Flagship cheese, cheeseball, guinness beer, hazelnuts, holiday, shallots, sharp cheddar