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California Monterey Jack & Blue Cheese Football
Inspired by the traditional cheese log, this new take on an old throwback blitzes the taste buds with garlic, cayenne pepper and three kinds of California cheese. Easy to prepare and simple to serve, the fans will be lining up to grab a bite.
Yield: 1 football
Prep time: 20 minutes

2/3 cup (6 ounces) California Cream Cheese
2-3 cloves garlic, finely chopped
1/4 teaspoon salt
1/8-1/4 teaspoon cayenne pepper
2 cups (8 ounces) grated California Monterey Jack cheese
2 cups (8 ounces) crumbled California Blue Cheese
1/2 cup chopped walnuts, toasted
2/3 cup coarsely crushed rye crackers

1. In a large bowl or food processor, combine Cream Cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth. Add Monterey Jack and Blue cheeses as well as walnuts, and beat vigorously until ingredients are evenly mixed. If using a food processor, take care not to over-mix; cheese should retain some of its texture. Chilling is not essential; however, the mixture will be easier to shape if refrigerated for 2-3 hours.

2. Spread rye cracker crumbs on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Pat and press mixture into a football shape; don’t worry about keeping the shape perfect. Pat on cracker crumbs, pressing gently so the crackers stick. Wrap in plastic wrap and chill until ready to serve.

Optional:
Decorate cheese football with laces made from sour cream. To pipe on sour cream, snip the corner of a plastic sandwich bag. Spoon sour cream into bag and gently squeeze out of the snipped end to pipe onto football shape.

Peppery California Ricotta & Sharp Cheddar Cheese Ball
This cheese ball is a classic party pleaser, featuring three kinds of flavorful California cheese and coated in a savory mix of chopped walnuts and green onions. Serve this cheese ball with sliced rustic breads or sourdough crackers.
Yield: 2 cheese balls
Prep time: 20 minutes

1/2 cup (4 ounces) California Cream Cheese
1/2 cup (4 ounces) California Ricotta cheese
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups (12 ounces) grated California sharp Cheddar cheese
1/2 cup finely chopped green onion
1/3 cup chopped walnuts

1. In a large bowl or food processor, combine Cream Cheese, Ricotta cheese, pepper and salt. Beat or process until blended and smooth. Add Cheddar cheese and 1/4-cup of the green onion and beat vigorously until ingredients are evenly mixed. If using a food processor, take care not to over mix; the Cheddar mixture should retain some of its chunky texture. Chilling the mixture is not essential; however, it will be easier to shape if refrigerated for 2-3 hours.

2. Combine walnuts with remaining 1/4-cup chopped green onion and spread on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Divide mixture in half, then pat and press each half into a ball about 3 inches across; don’t worry about keeping the shape perfect. Roll each ball in the nut and onion mixture, patting the coating gently onto the ball. Wrap each ball separately in plastic wrap and chill until serving.

Optional:
Add 1/2 cup cooked, crumbled bacon (or bacon bits) to cheese mixture along with the Cheddar cheese.
— Recipe provided by the California Milk Advisory Board via Hispanic PR Wire.