Make all three flavored balls, or prepare just one or two, adjusting the ingredients accordingly.

　　

Ingredients

makes three 4-inch cheese balls

　　

Base Recipe

1/2 cup (1 stick) unsalted butter, softened

　　3 packages cream cheese (8 ounces each)

　　2 tablespoons fresh lemon juice

　　1/2 teaspoon Worcestershire sauce

　　5 dashes hot sauce (such as Tabasco)

　　1/2 teaspoon coarse salt

　　1/4 teaspoon freshly ground white pepper

　　

Cheddar and Cranberry

8 ounces sharp orange Cheddar cheese, finely shredded

　　2 tablespoons store-bought chutney

　　3/4 cup dried cranberries, finely chopped

　　Water crackers, for serving

　　

Roquefort and Walnut

6 ounces Roquefort cheese

　　1 shallot, minced (about 1 tablespoon)

　　2 teaspoons brandy (optional)

　　1 cup toasted walnuts, coarsely chopped

　　Vegetable chips (such as Terra Chips Sweets and Beets), for serving

　　

Goat Cheese and Scallions

8 ounces goat cheese

　　2 tablespoons finely chopped scallions

　　1/3 cup finely chopped fresh curly-leaf parsley

　　1 English cucumber, cut into 1/8-inch-thick slices, for serving

　　

Step 1

Put the butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

　　

Step 2

Stir the Cheddar and chutney with the base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll the cheese ball in the cranberries to coat before serving. Serve with crackers.

　　

Step 3

Stir the Roquefort and shallot with the base mixture in the second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in the walnuts to coat before serving. Serve with chips.

　　

Step 4

Stir the goat cheese and scallions with the base mixture in the remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in the parsley to coat before serving. Serve with cucumber slices.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.