Man, I’m a sucker for a cheese ball.

Do y’all remember those? Almost always an unearthly orange color, they perched in the middle of nearly every family party and potluck I went to for many, many years.

The best ones were rolled in minced pecans. The worst were topped with some sort of jelly, usually red, sometimes green. (Because green is festive, obviously.)

These days, I’d probably love the jelly-and-cheese combo. But back when cheese balls were all the rage, my palette was not so refined as it is now (heh).

In some ways, I’m sad that cheese balls seem to have fallen out of favor. In a world that changes by the minute, it’s nice to have something one can count on. Even if that “something” is a ball of cream cheese mixed with a packet of powdered cheese from a box of Kraft.

However, I am all for the option that seems to have replaced the cheese ball: the French-style herbed cheese spread, often sold under the brand name Boursin.

It’s white with flecks of herb, so it looks much nicer on a platter, although admittedly less festive. And, of course, it’s delicious.

It’s soft white cheese and herbs… how could it not be?

The only problem is that it is fairly expensive for a snack. (Or I’m cheap. I know I’m cheap.)

My sister assures me that it’s much cheaper at club stores like Sam’s or Costco, but I can count on one hand the number of times I’ve made it to those stores in the last 10 years.

And so I looked online to see what I could find.

Thankfully, I hit the motherlode with this recipe.

The original recipe was double this version because the original poster uses this spread as an ingredient in his cooking.

While the results were delicious, it was a bit much for the rate at which my family eats it. The halved version you will find below is still about double the amount in a package of Boursin, which weighs in at five ounces.

However, it does keep for a while in the fridge, so feel free to double or even triple this version to keep on hand for upcoming graduation parties or events.

And then try not to eat the whole thing on a box of Wheat Thins one random Tuesday evening. I dare you.

HERBED CHEESE SPREAD

(adapted from Pressure Luck Cooking)

Ingredients
1 (8 ounce) brick cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
3 tablespoons grated Parmesan cheese (I like the kind in the green can for this recipe.)
2 cloves minced garlic
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning

Note: the seasonings are fairly flexible. You definitely need the Parmesan and garlic, but the herb amounts can be increased, decreased, or omitted entirely if you don’t have something on hand.

Directions
■ If butter or cream cheese is still cold or very firm to the touch, place both into the bowl of a stand mixer or mixing bowl. Mix them together until they are incorporated smoothly. (If butter and cream cheese are already at room temperature, you can skip this step.)
■ If ingredients are at room temperature, place all ingredients into the bowl of a stand mixer or mixing bowl. Mix until you reach a consistency you like. (I like to whip mine, but the store-bought version is more silky than puffy, so do what works for you.) To store, place in an airtight container and keep refrigerated. Tastes best if mixed up at least two hours before use.

Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].

Amelia Plair is a Starkville resident who writes occasional food columns.