ニューヨーク・タイムズのインスタグラム(nytimes) - 12月7日 09時58分

Want to find out who you are? Peer into a cheese ball. This Midwest specialty is the culinary equivalent of a Rorschach test, @nytfood writer @kimseverson writes. How you see the creamy orb depends on where and how you were raised. In the Midwest, cheese balls are as much a part of the culinary lexicon as fish fries, hot dish and brats. To truly understand the #cheeseball, one must dig into its roots. There, you’ll find cold-pack cheese, which began as a snack in #Wisconsin taverns and supper clubs around the turn of the last century. Taking a cue from British and Scandinavian cooks, tavern owners worked cheese and cream together to make a spread. Years later, things can get crazy in cheese ball land. In Ohio, some cheese balls are seasoned with Worcestershire sauce and rolled in chopped dried beef. In Texas, a jalapeño-bacon cheese ball is often on the cocktail party buffet. But for all of the cultural baggage the cheese ball carries, its appeal isn’t that hard to decipher. @jessica___marx photographed a cheese ball rolled in chopped pecans and parsley. Visit the link in our profile to get the @nytfood recipe.

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