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.
Notes:
Tips
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.
Nutrition Facts
Easy Low FODMAP Blue Cheese & Cheddar Cheese Ball
Amount Per Serving
Calories 128Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 148mg6%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 90IU2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.