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.

Stir together cream cheese, cheese, pimientos, hot sauce and paprika in a medium bowl until well-blended. Cover and chill until firm, about 1 hour. Place pecans on a plate.

Lightly grease your hands, or use a piece of plastic wrap, and form the mixture into a round ball. Chill for 20 minutes. Place chopped pecans on a plate, and roll the cheese ball into the nuts on ...

2 garlic cloves, minced. 1 tsp. Dijon mustard. 1/2 tsp. coarse salt. 1 bunch fresh parsley, chopped, for coating. Red, orange or yellow bell pepper bits, 1 slice star fruit and pomegranate seeds ...

Quite the contrary, the original string cheese, which is still popular today, is made from the same ingredients as fresh mozzarella and is, therefore, 100% pure cheese.

ST. CLOUD, Wis. - String cheese may be a staple of kids' school lunches these days, but the market research that gave rise to the now ubiquitous cheese was conducted during the late 1970s in bars.

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.

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.