Cheeseballs with Pink Peppercorns


Preparation info

  • Difficulty


  • Makes


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

It is useful if nibbles for a party can be made well ahead. If you feel you can afford it, Roquefort cheese has the best flavour of all for this recipe. But otherwise a strong Gorgonzola or even good old Danish blue does well for these pretty little green and white balls, which are best eaten off toothpicks. Bottled pink peppercorns are sold in most supermarkets.


  • 450 g/1 lb curd cheese
  • 4 tablespoons double cream
  • 275 g/10 oz blue cheese
  • 2 heaped teaspoons pink peppercorns in brine, roughly crushed
  • a little olive oil
  • very large bunch fresh parsley
  • salt
  • black pepper


Put the curd cheese into a bowl and stir in the cream with a wooden spoon. Crumble in the blue cheese and work in thoroughly. Stir the crushed pink peppercorns into the mixture. Season to taste with salt, if necessary, and pepper.

Lightly oil your hands with olive oil and take up enough of the mixture to roll into a marble-sized ball. Continue like this, re-oiling your hands when necessary.

Chop the parsley very finely and spread it out on a flat surface. Then take up the balls and roll them one by one, first in the parsley and then lightly in your hands again so the parsley sticks on. Place the balls separately on baking sheets or large plates and chill, or freeze if you are making them in advance. When frozen, put together in a plastic bag. To thaw, arrange the frozen balls on serving dishes and thaw in the refrigerator. Serve straight from the fridge.