Springbank Cheese Co. Crowfoot

Bourbon Bacon Cheeseball


Bourbon Bacon Cheeseball

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  • 8 ounces (about 1 1/2 cups) Promontory or other smoked cheddar, shredded
  • 8 ounces cream cheese
  • 1/4 cup pecans, chopped
  • 4 slices thin-cut, applewood-smoked bacon
  • 2 tablespoons bourbon
  • 2 dashes Tabasco sauce


  1. Set shredded cheese and cream cheese out and allow to come to room temperature while prepping the other ingredients.
  2. Toast chopped pecans in a dry frying pan for several minutes, until fragrant. Remove and let cool.
  3. Fry bacon until crisp. Remove to paper-towel lined plate to cool, then finely chop and set aside.
  4. Place cream cheese and shredded cheddar in food processor and mix until well combined. Add bourbon and Tabasco and mix until incorporated. Add bacon and pulse several times.
  5. Remove cheese mixture and shape into a ball. Roll in toasted pecans, wrap in plastic wrap and refrigerate at least 4 hours or overnight.
  6. Serve with crackers and bourbon. Makes 1 ball.

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