Make sure the cheese ball is always wrapped to prevent it from drying out, and store it in the refrigerator until 15 minutes before serving. The appetizer will last for up to a week after you form it.

These savory Mini Cheese Balls are a delicious bite-sized appetizer that are perfect for Christmas, New Year’s Eve or parties any time of year. These little bites are flavorful, easy to ...

(You may want to add all of blue cheese after tasting, but start slow.) Add the well-drained pineapple, scallions, and Worcestershire to taste. (We generally start by adding 6 to 8 heavy shakes.) ...

Roll the dough and cut into 32 squares, then cut each mozzarella cheese stick into four pieces to make 32 bite size pieces. 3. Place one mozzarella cheese cube into each of the dough squares.

Form the cheese mix into a pear shape with a flat bottom. Use scissors to cut a headband, eyes, and mouth piece out of the nori. Cut the ends with the “X” off of 2 olives for the circles.

Guinness World Records revealed a video showing the creation of a giant string cheese ball, made from over 10,000 litres of milk, weighing 636.2 kilograms. Monday, Jun 23, 2025.

The cheese makers used a rotating table to create the massive string cheese ball, which is also known as Oaxaca cheese. The finished ball broke the record at 1,402.58 pounds.

The previous record holder was a cheese ball made by 80 workers in Pijijiapan, a town in the southern state of Chiapas, last year. According to reports, it was made with 6000 litres (more than 1500 ...

For mozzarella, the curds are usually shaped into balls, but when it comes to queso Oaxaca, the curds are stretched into thin, flat ribbons and wound like a ball of yarn.

After cooling, the cheese is firm and chewy, almost like string cheese. Heated to about 190°F and over, the cheese loses moisture and the fat globules break away.

String cheese, in my experience, was a blunt cylinder of bland, part-skim mozz, without bang or bite. Eating strings of such cheese is about as satisfying as eating thread.