In the world of party food, few dishes are as nostalgically iconic – or as unfairly maligned – as the humble cheese ball. Yet, according to celebrated chef Vivian Howard, this retro staple has transcended its clichéd status to become something genuinely cool again.
The Unexpected Comeback of a Party Classic
Howard, the chef and owner of the Chef and the Farmer restaurant in Kinston, North Carolina, argues that the cheese ball shares a cultural trajectory with other beloved classics like the pig in a blanket. In her experience, when her signature cheese ball from her cookbook “Deep Run Roots” appears at a gathering, guests are irresistibly drawn to it. She describes people hovering over it as if it were a crystal ball, proving its enduring, crowd-pleasing power.
Secrets to the Perfect Cheese Ball
Howard’s recipe, published on Monday 29 December 2025, elevates the cheese ball with a sophisticated blend of flavours and some crucial preparation tips. The key is in the ingredients and timing. She insists on using whole, dried dates, warning against pre-chopped varieties which are coated in sugar and lack flavour.
Her expert advice for serving is straightforward: remove the cheese ball from the refrigerator at least 30 minutes before serving. This allows it to become perfectly spreadable and lets the complex flavours develop fully. She also recommends considering doubling the recipe, as a fully formed cheese ball freezes and travels exceptionally well. For accompaniments, she advocates for simplicity – plain or sea salt crackers are the ideal choice.
Crafting the Gourmet Cheese Ball: A Step-by-Step Guide
The recipe yields one large or two smaller cheese balls. The ingredient list is a carefully balanced mix of cheeses and savoury accents:
- ¼ cup high-quality blue cheese (Howard prefers Maytag)
- 1/3 cup (5 ½ tablespoons) unsalted butter
- ¼ cup fresh goat cheese
- ¼ cup plus 2 tablespoons cream cheese
- ¼ cup chopped whole dates
- 2 tablespoons finely chopped scallions
- ½ teaspoon hot sauce
- ¼ teaspoon salt
- 1/3 cup Salt-and-Butter-Roasted Pecans, roughly chopped
- 2 tablespoons chopped flat-leaf parsley
The process begins by letting the cheeses and butter soften for 30 minutes. Simultaneously, pecans are roasted with melted butter and salt in a 350-degree oven for 10-11 minutes. The cheese mixture is then combined in a mixer until homogenous. Initially loose and sticky, it requires a brief 15-minute chill in the refrigerator to firm up enough to be shaped into a sphere. The final step is rolling the formed ball in the chopped pecans and parsley.
From Julia Child to North Carolina: A Chef's Legacy
This recipe carries the hallmark of a culinary authority. Vivian Howard is the first woman since Julia Child to win a Peabody Award for a cooking programme, which she earned for co-creating and starring in the PBS series A Chef’s Life. Her approach transforms a simple party snack into a considered, flavour-packed centrepiece that bridges nostalgia and modern gourmet sensibility.
Ultimately, Howard’s cheese ball recipe is a testament to the idea that with quality ingredients and a little know-how, even the most retro dishes can be revived as the star of any contemporary gathering.
