This cheese ball is a party favorite.

Cheddar Cheese Ball with Chutney

6-ounces (3/4 cup) cream cheese, softened
4-ounces sharp cheddar, shredded (1 cup)
3 tablespoons dry sherry
3/4 teaspoon teaspoon curry powder
1/4 teaspoon dry mustard
1/4 teaspoon salt
5 scallions, trimmed and finely chopped
10 fresh chives, minced
1/2 cup mango chutney
Scallion curls, for garnish (see Note)

1. Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well combined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes.
2. Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving.
3. At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers.

Makes 8 servings.

Note: To make scallion curls, trim the root end off each scallion and remove and discard all but 1 1/2-inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.

Recipe and photograph provided courtesy of the American Dairy Association.