Bacon Sriracha Football Cheese Ball
Food and Drink

Courtesy of Dairy Farmers of Wisconsin; visit WisconsinCheese.com; photo: © Dairy Farmers of Wisconsin

Bacon Sriracha Football Cheese Ball

"Crusted in crumbly bacon, this cheese ball hides a real kick. The Gouda cheese is enhanced with Sriracha sauce which includes chili peppers and garlic. If your taste buds just fainted, you can substitute regular Gouda."

1 pound thick-cut bacon

1/4 cup packed brown sugar

1 teaspoon crushed red pepper flakes

8 ounces Roth Sriracha Gouda cheese, shredded (2 cups)

1/2 package (4 ounces) Crystal Farms Original Cream Cheese, softened

2 tablespoons softened butter

1 green onion, chopped

1 teaspoon soy sauce

1/2 teaspoon garlic powder

1/4 teaspoon pepper

1 slice (1 ounce) Weyauwega Star Dairy Mozzarella cheese, cut into thin strips

assorted vegetables and pretzels

Heat oven to 400°F. Place a lightly greased baking rack on an aluminum foil-lined rimmed baking sheet.

Arrange the bacon strips in a single layer on the rack. Rub with brown sugar. Sprinkle with red pepper flakes.

Bake for 15–20 minutes or until the bacon is crisp. Cool completely. Crumble into a container, cover, and refrigerate.

Meanwhile, beat the Gouda, cream cheese, butter, green onion, soy sauce, garlic powder, and pepper in a large bowl until combined. Transfer onto plastic wrap and use the wrap to shape the mixture into a ball. Wrap it tightly in plastic wrap. Refrigerate for 1 hour.

Remove from the refrigerator, unwrap, and shape the ball into a football. Rewrap and refrigerate at least 1 hour.

Press the bacon pieces onto the football just before serving. Use the mozzarella to form laces on the football. Serve with the vegetables and pretzels.

Tailgater Magazine