These tasty little cheddar cheese balls are crunchy on the outside, melty on the inside.

Hot Cheese Balls

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1/3 cup milk
1/4 cup dry sherry
1/2 cup Wisconsin Sharp Cheddar Cold Pack cheese
1/4 teaspoon salt
2/3 cup bread crumbs, fine and soft
Flour
1 egg white, lightly beaten
Cornflake crumbs or bread crumbs, fine and dry
Cooking oil

1. In a skillet, melt butter and blend in flour. Add milk and sherry. Heat, stirring constantly, until mixture boils and becomes very thick.
2. Remove from heat and stir in cheese spread, salt and bread crumbs. Turn into shallow pan and chill thoroughly.
3. Shape chilled mixture into small balls about 1 1/4-inches in diameter; roll in flour. Dip cheese balls in egg white, then roll in cornflake crumbs. Allow to dry a few minutes, then dip again in egg and crumbs.
4. In a skillet, heat cooking oil. Fry the cheese balls, a few at a time, 45 to 60 seconds or just until browned. Drain on paper towels. Serve warm.

Makes 12 servings.

Tip: Cheese balls may be prepared ahead and reheated 12 to 15 minutes in a 300°F (150°C) oven.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.