Place cheddar, cream cheese, blue cheese, scallions and a few pinches of cayenne in a bowl and mix well with a sturdy wooden spoon until very well mixed. I use my stand mixer fitted with a flat paddle. Scrape out onto a large piece of plastic wrap and use wrap to help form into a ball. Wrap up with the plastic wrap and continue to roll it into a nice round shape. You can roll it around on your work surface and/or roll it between your hands. Refrigerate for at least 2 hours or preferably overnight until very firm. You can refrigerate it at this point up to 4 days.
Shortly before serving, unwrap the cheese ball and roll it in the pecans, pressing gently to help them adhere. Serve with crackers, low FODMAP bread and/or carrot sticks. Experiment with other low FODMAP veggies, too.
Note that the recipe calls for toasted pecans. Lightly toasting nuts brings out their nutty flavor and crisp, crunchy texture and is a must for best results. Don't skip that step.
Easy Low FODMAP Blue Cheese & Cheddar Cheese Ball
Amount Per Serving
Calories 128Calories from Fat 90
% Daily Value*
Saturated Fat 2g10%
Vitamin A 90IU2%
* Percent Daily Values are based on a 2000 calorie diet.