Cheeseballs. They just scream “Party!” Besides the aura of fun they contribute, the beauty of including cheese balls in your appetizer spread is their simplicity and ease of preparation. In fact, cheese balls don’t require a recipe so much as they do some good ingredient inspiration, while following a four-step assembly process.

Even so, there are a few missteps that have the potential to stand in the way of making a cheese ball that’s a total win. If you have cheeseball interest, then this information is for you. I found it on www.thekitchn.com and am so glad I did! Here’s what their pros say to avoid when cheeseball making:

DON’T start with cold ingredients. Not only does cold cheese prove tough to work with (especially that firm block of cream cheese), but starting with cold ingredients is also more likely to produce a lumpy cheese ball than one that’s well-blended and smooth.

Instead: Start with soft, room-temperature ingredients. Pull the cheeses out of the fridge about an hour before you get started. The room-temperature ingredients will be easier to work with and will easily blend into a smooth cheese ball.

DON’T use very firm or crumbly cheese. Not all cheeses are destined for cheeseballs. It’s best to skip those very firm cheeses that require grating, like Parmesan, or others with dry, crumbly texture, like cotija. Because of their texture, these types of cheese don’t blend as well so they won’t yield a smooth cheese ball.

Instead: In addition to a cream cheese base, consider other semi-soft to semi-firm cheeses, like goat or blue cheese, cheddar, Swiss, and fontina, for the best results. They blend well and are easy to spread.

DON’T add too many mix-ins. A cheese ball also benefits from flavorful additions like lemon juice, port, toasted nuts, cured meat, and dried fruit. But use these in moderation. When there are too many add-ins — liquid or solid — this spreadable snack is harder to form and shape.

Instead: Remember that cheese is always the main ingredient. The pros at the Kitchn say, “As a rule of thumb, blend in no more than about 1/4 cup each of liquid and solid ingredients.”

DON’T cheat on the ball’s needed chill time. Time is a crucial ingredient, specifically ample time for flavors to meld and time for the ball’s shape to set. Rush this step and the cheese ball can lose its shape when rolled in the outer toppings or after it’s served.

Instead: After forming the ball, plan several hours (or even up to six days) for chilling. This will give it plenty of time to firm up so it’s guaranteed to hold its shape and yield its best flavor.

DON’T add outer toppings to the cheese ball too soon before serving. One of the many reasons we all love cheese balls is that they really benefit from being made ahead of time. But, and this is crucial, just be sure to stop short of adding the outside coating of nuts, herbs, crumbled meat, or any other favorite additions. When added too soon, the coating ingredients become soft, soggy, and lackluster from refrigeration.

Instead: Wait to roll the ball in the outer topping until JUST BEFORE you’re ready to serve. This will keep the herbs fresh and vibrant, the nuts crunchy, and the crushed pretzels or chips crispy. So remember these tips. If you make ‘em right and you’ve made a hit. And cheeseballs made right don’t just add spizzaz to a festive meal, they also make wonderful gifts.

Most cooks I’ve talked to have a favorite recipe for this festive and delicious snack—me included. I inherited an amazing recipe from a terrific neighbor years ago and it’s never failed me. (See below.)

And to conclude, a fun thing to do with cheese ball material is to form little balls, roll in nuts as you would a large ball, and save them for school and work lunches. How ultra-cool to have your own little cheese balls and crackers at your desk!

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