A Cheese Ball Recipe with Pepper Jelly That’ll Steal the Show

You don’t need a holiday or a fancy spread to serve something special. Sometimes all it takes is a simple idea, a good block of cheese, and a little something unexpected. That’s where this cheese ball recipe with pepper jelly comes in.

We’ve tried a lot of cheese recipes over the years, but this one always gets people talking. It’s creamy, a little tangy, and topped with pepper jelly for just the right kick of sweetness and spice. We use our Mountain Valley Sharp Cheddar, which gives it that bold, aged cheddar flavor without overwhelming the rest of the ingredients.

Whether you’re setting out snacks for friends or just looking for a new favorite, this cheese ball is a winner every time.

Let’s Make It: Cheese Ball with Pepper Jelly

Ingredients

  • 1 ½ cups shredded Goot Essa Mountain Valley Sharp Cheddar
  • 8 oz cream cheese, softened
  • 2 tablespoons sour cream
  • 1 teaspoon onion powder
  • Pinch of garlic salt
  • Cracked black pepper, to taste
  • ½ cup chopped pecans (optional, for rolling)
  • ⅓ cup pepper jelly (any kind you like)

Instructions

  1. In a medium bowl, mix cream cheese and sour cream until smooth.

  2. Stir in the shredded cheddar, onion powder, garlic salt, and pepper.

  3. Shape into a ball and wrap in wax paper. Chill for 1 hour to let it firm up.

  4. If you’re using pecans, roll the ball in the chopped nuts just before serving.

  5. Place on a serving plate and spoon the pepper jelly over the top.

Pair with crackers, pretzels, or even apple slices for a little sweetness. We’ve even spread it onto warm biscuits when we wanted something extra cozy.

Why We Love This Cheese Ball

Cheese balls have been around forever, and for good reason. They’re easy, make-ahead, and crowd-pleasing. But this version stands out because of the cheese.

Our Mountain Valley Sharp Cheddar is cave-aged the traditional way for a deep, nutty flavor and a satisfying crumble. It’s got that real cheese taste you don’t find in plastic-wrapped slices from the store. And when you blend it into something creamy, the sharpness comes through just enough to cut the richness and balance the sweet pepper jelly on top.

The Goot Essa Difference

At Goot Essa, we care about how things are made. That means working with the same families and farms year after year and making every batch of cheese by hand, the way it used to be done. We age our cheddar in our caves until it’s just right, and we pack every block with care.

When you use our cheese in your own kitchen, you’re not just adding flavor to your recipe. You’re supporting a way of life that values hard work, community, and good food.

You can find our full line of cheeses, condiments, and handcrafted gift baskets on our website. Whether you’re feeding a crowd or keeping it simple, we’ve got something that’ll make your table feel just a little more special.

Frequently Asked Questions

Can I use a different Goot Essa cheese in this recipe?

Sure. Try our Garden Pepper Cheddar if you want a little heat throughout the whole cheese ball. Der Alpen adds a nuttier flavor if you want something richer.

What kind of pepper jelly works best?

We like red pepper jelly for its mild kick, but jalapeno or peach pepper jelly adds a twist.

Do I have to chill the cheese ball before serving?

It’s best if you do. The flavors come together better, and the shape holds up when spreading.

What should I serve with it?

Crackers, pretzels, baguette slices, celery sticks, or even as a spread on sandwiches.