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Peppered Cheese

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  Grated monterey jack cheese 2 Cup (32 tbs)
  Cream cheese 8 Ounce (1 Package, At Room Temperature)
  Fines herbes 1 Teaspoon
  Minced chives 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Seasoned pepper 2 Tablespoon
  Crackers 1 Dozen (Plain / Bacon Flavored)

In a medium bowl, combine Monterey Jack cheese, cream cheese, fines herbes, chives, Worcestershire sauce and garlic.
Shape cheese mixture into a 5-inch ball; slightly flatten 1 side.
Cut a 12-inch square of waxed paper.
On a flat surface, spread seasoned pepper in an even thick layer on waxed paper.
Roll cheese ball in pepper until completely covered.
Refrigerate 6 hours or overnight.
Cheese ball can be stored in refrigerator several days before serving.
Cut into thin slices; serve on crackers.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1925 Calories from Fat 1330

% Daily Value*

Total Fat 161 g247.3%

Saturated Fat 89.2 g446.1%

Trans Fat 0 g

Cholesterol 513.5 mg171.2%

Sodium 2856.3 mg119%

Total Carbohydrates 41 g13.6%

Dietary Fiber 1.3 g5.1%

Sugars 8.9 g

Protein 79 g158.9%

Vitamin A 116.2% Vitamin C 9.2%

Calcium 200.3% Iron 15.3%

*Based on a 2000 Calorie diet

Peppered Cheese Recipe