The mayo would be my hesitation to freeze. Some recipes would freeze better than others me thinks. I would probably prep some of the parts ahead in kit form. Maybe grate the cheese now and portion in 1 lb zip lock getting all the air out. You could even add the spice and pepper. Chives and/or another herb would add nice color and flavor. Assemble the night before the first event and fridge them. (i think you have three balls to make?) The no-freeze lists are fine, even the first one posted if you read the copy. It was mentioned to not expect fresh when thawed, but perfectly edible to cook with. I recently roasted a half dozen red peppers and a few dozen halapenos, chopped/sliced, then froze in small useful portions. A bag of limes i juiced and froze in ice cube trays. Meyer lemons i freeze whole and grate a bit as needed... Many things freeze fine if used in cooking or cubed fruit going straight into a smoothy. Saran is a nice tight way to seal something like a cheese ball to keep its shape and get all the air out but it should be further sealed in something heavier like a freezer thick zip-lock. Or foil. Or freezer wrap, parchment. I use to make something i called an AntHill. Lined a small half dome soup bowl with saran, then line it with paper thin provolone from my deli. Lay in some nice herb leaves, chives, basil, parsley, thin slivers of sundried tomatoes...then another layer of thin prov...a layer of nutty pesto, then my cheese ball filling...usually white cheddar, cream cheese and some spice. Fold over the excess saran and chill overnight. Flipped over and un-molded it had a nice see-through design of herbs. Sprinkled with a trail of toasted black sesame seeds for the ants. It was my holiday go-to dish for a few years. Easy to travel to parties. Something like that, kept cold in a ceramic bowl in a chilly part of the fridge, i would be fine making it 4-5 days in advance. I would not freeze it for NewYears if i made it today. But i would shop for the ingredients and have them ready to make a day or two in advance. Cheese grated, herbs washed, and ready for assembly the night before.

I've never had the cheese balls you mention, but I have this recipe in my files. I haven't made this one, but another that was similiar and it was good. Becky Lompoc, CA * Exported from MasterCook * Nut Cheese Ball Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sharp cheddar cheese -- shredded 8 ounces swiss cheese -- shredded 1 Package cream cheese -- (8-oz.) softened 2 Teaspoons Worcestershire sauce 1/2 Teaspoon paprika 1/2 Teaspoon garlic salt 1/3 Cup chopped nuts Place cheddar cheese, swiss cheese, cream cheese, worcestershire sauce, paprika, and garlic salt in a bowl. Beat until well blended. Shape mixture into ball. Refrigerate for 2-3 hours. Roll ball in chopped nuts. Wrap in waxed paper and refrigerate until serving time. Serve with raw veggies or your favorite crackers. Brandie Posted to Frozen Assets on 11-4-02 by Diane Geary dmgsilversmithing@keyway.net - - - - - - - - - - - - - - - - - - -

I had a wonderful recipe that called for grated cheddar cheese, finely chopped canned shrimp and I can't remember what else. It was served on crackers. Anyone have such a recipe? Thanks Ginny

Moderate success. The M&C needed sodium citrate. I didn't think of that. The panko made them too crunchy, and the mac was high protein (what I had), which makes lovely M&C, but perhaps too firm for proper gooey for the balls. Most of all, I had a memory. My mother used to use a temperature controlled electric skillet for pancakes and fried chicken. There's a reason! I don't mind cooking on coil, usually, but frying just isn’t working. I can't get the temperature right. At home, on the induction it's easy. On gas it takes more watching but works. The electric is just too hard to control. But they tasted good.