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Here are two things you should never do when making cheese balls. Changing just these two things can make a world of difference!

1. Starting with cold ingredients.
Not only does cold cheese prove tough to work with (especially that firm block of cream cheese), but starting with cold ingredients is also more likely to produce a lumpy cheese ball than one that's well-blended and smooth.

Follow this tip: This is a super-easy appetizer to pull together — especially when you start with soft, room-temperature ingredients. Pull the cheeses out of the fridge about an hour before you get started. The room-temperature ingredients will be easier to work with and will easily blend into a smooth cheese ball.

2. Using very firm or crumbly cheese.
When making cheese balls, not all cheeses are created equal. It's best to skip those very firm cheeses that require grating, like Parmesan, or others with dry, crumbly texture, like cotija. Because of their texture, these types of cheese don't blend as well to yield a smooth cheese ball.

Follow this tip: In addition to the cream cheese base, stick with semi-soft to semi-firm cheeses, like goat or blue cheese, cheddar, Swiss, and fontina, for the best results. They blend well and are easy to spread.

Have you ever made these mistakes when making cheese balls? What are some of your favorite tips for making delicious cheese balls? Share your thoughts in the comment section below!

Article Source: The Kitchn