Makes 1 large cheese ball—recipe may be halved

16 oz. extra-sharp, yellow cheddar cheese, grated (or 8 oz. yellow
cheddar and 8 oz. sharp, raw white cheddar)
8 oz. cream cheese softened
3 T. butter, softened
1 large bunch green onions, chopped, with some tops
1 t. crushed, dried cayenne
1 ½ t. paprika
1 ½ t. dried mustard
Pinch salt

In a food processor, mix together all ingredients. Add any extra ingredients in the cheese ball variation you have chosen. Turn out onto plastic wrap, form a loose ball and cover (or spoon into a serving crock). Refrigerate until chilled. Roll into a ball or form into desired shape. Cover and chill overnight or for up to a week.

Note: If using fresh garlic or herbs, mince in food processor before adding other ingredients.

 Submitted by Ann Humbert