A cheese ball gets props for being a party food that’s very easy come assemble. It requires just a short list of ingredients and can quickly end up being the fight of the party when paired through crudité and also more. The does, however, need a little time come make, because the cheese requirements to pertained to room temperature prior to forming the ball and then demands to firm ago up in the refrigerator prior to serving. The great news is that it can certainly be made front — it have the right to keep well for approximately a week in the frozen fridge — which means you deserve to prepare the on her schedule and also have it ready to go once party time arrives. Below are three tips to keep in psychic to accomplish make-ahead success.

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after you’ve formed the cheese ball and also it’s all set to be tucked right into the refrigerator, it’s vital that it’s wrapped well. Not just does this enable for the round to keep its shape, however it also prevents any spoilage from conveniently occurring. Shape the ball in plastic wrap, then collect all the plastic piece at the top and twist them together, developing a bundle. Then wrap the plastic-wrapped cheese ball fully in aluminum foil and also shape again with your hands prior to storing.


when the cheese sphere itself keeps well for as much as a main in the refrigerator, the crunchy coating it’s rolled in doesn’t — it can get soft and mushy in a issue of hours. Host off on roll the round in any chopped nuts, toasted seeds, or crushed chips or pretzels till you’re prepared to serve it. This rule uses to bacon, too!

once you’ve bring away the cheese sphere out of the refrigerator and rolled it in that is coating, let that sit the end at room temperature because that 15 come 20 minutes prior to serving. This will take the chill off of it so it’s no only more spreadable but likewise tastes much better — all those spices come alive when they’re not so cold.

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Sheela Prakash

Senior Contributing Food Editor

Sheela is the an elderly Contributing Food Editor in ~ Kitchn and the writer of Mediterranean Every Day: Simple, influenced Recipes because that Feel-Good Food. She obtained her master"s degree from the college of Gastronomic sciences in Italy and also is likewise a Registered Dietitian.

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