Pomegranate Blue Cheese Ball

A Pomegranate Blue Cheese Ball is a lovely choice for a Thanksgiving or Christmas appetizer.

Pomegranate Blue Cheese Ball


  • 1 tablespoon butter
  • 1 tablespoon fresh sage, chopped
  • 1/3 cup walnut pieces, chopped
  • 3/4 cup (6 ounces) Wisconsin cream cheese, softened
  • 1 cup (6 ounces) Wisconsin blue cheese, crumbled
  • 1/4 teaspoon each salt and pepper
  • Arils (seeds) from 1 pomegranate (about 1 cup)


  1. Melt butter in skillet over medium heat. Add sage and walnuts. Cook for 3 to 4 minutes or until walnuts are toasted. Remove from heat; set aside.
  2. In bowl of electric mixer, beat cream cheese, blue cheese, salt and pepper until combined. Fold in walnut/sage mixture. Place large sheet of plastic wrap on countertop; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour.
  3. Remove cheese from refrigerator and reshape into ball.
  4. Place pomegranate arils in shallow bowl; roll cheese ball in arils, using your hands to gently push arils into cheese ball to adhere. Place on serving plate.
  5. Serve immediately or refrigerate for up to 1 day.

Yield: 1 cheese ball

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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