Around the World" Cheese Ball Flight

Ingredients

• 16 oz cream cheese softened
• 10 oz goat cheese softened (goat)
• 1 teaspoon juice of lemon fresh
• 0.5 teaspoon worcestershire sauce 
• 0.3 teaspoon kosher salt (coarse)
• 0.3 teaspoon pepper black freshly ground
• 4 oz roquefort cheese crumbled
• 2 teaspoons honey 
• 1 tablespoon shallots finely chopped
• 0.3 cup parsley fresh chopped
• 2 tablespoons almonds finely chopped
• 1 slices crusty baguette toasted for serving
• 1 cup queso fresco crumbled
• 0.8 teaspoon ancho chili powder 
• 2 teaspoons chipotles in adobo chopped (from 7-oz can)
• 2 tablespoons spring onion chopped (2 medium)
• 0.8 cup pumpkin seeds finely chopped (pumpkin seeds)
• 1 serving tortilla chips for serving
• 4 oz feta cheese crumbled
• 2 tablespoons mint leaves fresh chopped
• 1.5 teaspoons suya seasoning mix 
• 0.8 cup pistachios finely chopped
• 1 serving wholewheat pita breads for serving
• 4 oz paneer shredded finely
• 2 teaspoons lime zest fresh grated
• 1.5 teaspoons curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup roasted cashews salted finely chopped
• 1 serving naan breads for serving
• 4 oz mozzarella cheese shredded
• 1 teaspoon korean honey citron tea paste 
• 0.3 cup kimchi finely chopped
• 2 tablespoons spring onion finely chopped (2 medium)
• 1 teaspoon lime zest fresh grated
• 0.8 cup sesame seed black
• 1 serving round buttery crackers for serving

Equipment

• bowl
• baking sheet
• baking paper
• hand mixer

Directions

1. In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined. Divide mixture into 5 medium bowls; use 1 bowl to make each of the flavors as explained in steps 2-
2. To make the mini French cheese balls: In one of the 5 bowls, stir in Roquefort cheese, 2 teaspoons honey and the shallot. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. In small bowl, stir together parsley and almonds.
3. Roll balls in mixture to coat before serving.
4. Serve with baguette slices.
5. To make the mini Mexican cheese balls: In one of the 5 bowls, stir in queso fresco cheese, ancho chile powder, chipotle chiles and green onions. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month.
6. Roll balls in chopped pepitas to coat before serving.
7. Serve with tortilla chips.
8. To make the mini Middle Eastern cheese balls: In one of the 5 bowls, stir in feta cheese, mint leaves and 3/4 teaspoon of the za’atar blend. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 3/4 teaspoon of the za’atar blend and the pistachio nuts.
9. Roll balls in mixture to coat before serving.
10. Serve with pita crackers.
11. To make the mini Indian cheese balls: In one of the 5 bowls, stir in paneer cheese, 2 teaspoons lime peel, the curry powder and 1 tablespoon of the cilantro. With moistened hands, shape into 3/4-inch balls; refrigerate until firm, about 1 hour. (If not using immediately, refrigerate up to 3 days, or freeze up to 1 month.) In small bowl, stir together remaining 1/4 cup cilantro and cashews.
12. Roll balls in mixture to coat before serving.
13. Serve with naan bread.
14. To make the mini Korean cheese balls: In one of the 5 bowls, stir in cheese, chili paste, kimchi, green onions and lime peel. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 3/4-inch ball. If not using immediately, cover and refrigerate up to 3 days or freeze up to 1 month.
15. Roll balls in sesame seed to coat before serving.
16. Serve with rice crackers.