Farmers Weekly Review

I am a product of the 1960s and ‘70s peace, love, gardening and all. And as the old saying goes, “What is old is new again.’
And how many times do we see that, whether it is fashion, science, growing and definitely food. We just have to live long enough to see the trends cycle back around.
And since it is the holiday, people-gathering season, I was delighted to see an old 1960’s food making a huge comeback — the cheese ball. No self-respecting neighborhood holiday party in the’ 60s and ‘70s was complete without an assortment of baseball- (or larger) sized cheese balls, surrounded by an assortment of different crackers and chips, or a garden worth of veggies cut into bite-sized pieces.
They’re back, baby! Move over charcuterie board, you are last year’s news. And even though our gardens and farms are sleeping now, I see cheese balls as a celebration of garden and farm, given the assortment of dairy, herb, spice, meat, grain and all things agriculture (and gardeners) produce during the growing season.
And cheese balls aren’t just the basic cream cheese rolled in cheddar with Ritz anymore. There are savory, spicy and sweet varieties. One of the new trends is to make individual cheese balls about the size of quarters. And instead of the frilly toothpick so popular back in the day, isn’t today all about sustainability and zero waste? So, switching up to a stick pretzel as a little mini skewer instead of the toothpick, not only fits with today, but is delicious. Any way you choose to serve them, they are great!
So where did this ball of deliciousness come from? OK, I know cows and farms are the real answer. But I’m talking historically. And boy, what a story. From what I could find, the first record of a cheese ball was a whopper, weighing in at 1,235 pounds.
According to legend, Elder John Leland of Cheshire, Massachusetts, made this huge cheese ball for God and country — literally. The Cheshire Baptist Community donated milk from over 900 cows to make what is now known as “The Mammoth Cheese.”
Elder Leland’s goal was to travel to Washington, D.C., with the gigantic cheese ball in tow on a wagon, and he would preach all the way. That is the God part; the country part was his goal to present the cheese ball to President Thomas Jefferson, to show his Republican patriotism and appreciation for religious freedom. And he did just that.
What happened to that first giant cheese ball after the presentation has many stories. The most popular one I could find was that it was put on display and eaten at different political festivities. After a couple years, the remaining ball was thrown into the Potomac River (eww.)
Fast forward to modern times; not easy times, but war times, lean times. The cheese ball reappeared as a way to still have celebratory food, but on a tight budget. Cheese balls are economical appetizer fare, because you can stretch out the expensive ingredients, like meats and nuts, just using them as outside-ball décor.
Cheese balls reached their zenith in popularity in the ‘70s — until now, of course. And why not? Literally anyone can make them: If you can roll a ball of Play-Doh, you can make a cheese ball.
The basic recipe could not be easier: cream cheese mixed with another cheese, add flavorings — be they fresh or dried herbs and/or spices, vegetables, or extracts –and (here is the fun part) shape the ball as your event inspires, and cover with, usually, crunch toppings.
I have seen cheese balls shaped into footballs, snowmen, trees, owls, turkeys and apples. Note, I did not say, “I have made …” these shapes. With my lack of artistic skill, I have to stick to the basic ball shape.
Actually, one of my favorite cheese “balls” is the ultimate in minimalist preparation. Unwrap a brick of cream cheese and plop it on a plate. Crack open a jar of hot pepper jelly, drizzle that on decoratively (OK, for me it looks more like a murder scene on “Dateline”) and add some crackers, and you will have a great tasting appetizer.
New on the scene is my favorite category — desserts in the cheese ball form. How does salted pecan cheesecake cheese ball sound? Or a take on the Italian classic, cannoli cheese ball? How about a peppermint cheesecake cheese ball, served with chocolate wafers? I think Santa would like a change from the usual milk and cookies.
For the sweet version of cheese balls, you start with the same base-cream cheese, but then add sweet ingredients like mascarpone cheese and powdered sugar. But what do you use to scoop up this sweet lusciousness, broccoli?? No, graham crackers, mini cookies, fruit, and if you are into the sweet/salty mash-up, pretzels.
Whatever way you roll it, cheese balls are a great addition of flavor and fun for your next party or potluck.