The best cheese ball is the one my Mom used to make every Christmas. It was a simple blend of cheeses but it was my favorite for years. Then Kraft discontinued Roka Blue Cheese spread in jars and I was hysterical. No Roka? No cheese ball! The Christmas buffet would be sadly lacking without the traditional ball of cheese to spread on crackers!

To be fair, I tried everything to continue the cheese ball: melting real blue cheese (it doesn’t melt well), using Roquefort salad dressing which is almost melted, and grating it from solid form. It just wasn’t the same, It didn’t fully integrate with the rest of the cheeses and seasonings smoothly. Other cheese balls were just “meh”. I stopped trying to find a new recipe and bought and served sliced cheeses on the Christmas buffet.

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The other day I was on the Kraft website and I saw that they had Roka Blue in spread form again! I shrieked! I put it on the list for my P.S. (Personal Shopper/hubby) to buy and sent him shopping. When he called to say he couldn’t find it I ordered him to ask. It must be there, I saw it on the Kraft website. He asked and indeed they had it, and the other jar cheese in the recipe, Old English Cheddar.

I was set to make it for the first time in a decade. I put the butter and cream cheese on the warm stove to reach room temperature, and when they were softened I put them into the bowl of my food processor.


Add cheeses and spices to food processor bowl

I scooped the cheeses out of the jars and added them to the processor, along with the cream cheese, butter, Worcestershire, the garlic powder and the onion powder. I turned the button on and watched it whir away. Twice I stopped it and scraped down the sides.


Process until smooth, scraping down the sides several times

I dug out THE traditional Tupperware bowl that I always use to form the ball. I lined it with plastic wrap and scooped the cheese ball into the bowl. I spread the top smooth, put the lid on and refrigerated it. It was 3 days to our Christmas Eve gathering, It would be melding in the fridge nicely until then. It just gets better with age.


Scrape into a round, plastic lined bowl for easy removal

On Christmas Eve I turned the cheese ball upside down onto my platter. My son, Justin, said it needed texture and used a cracker to make lines in it while we laughed. I placed baskets of crackers around it on the table and watched the family dive in. We’d all missed it and were happy to again be shoving crackers piled with cheese down our throats.

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Remove from bowl unto a serving plate

The cheeseball lasts through New Years usually. It’s my date for New Year’s Eve; I curl up on the couch with my box of crackers, the cheese ball and a bottle of wine. The cheese ball is quite garlic, so you’ll need some mouthwash afterwards if you’re going to be around other humans. heh

Marian’s Cheese Ball

1/2 lb butter (2 sticks); room temp 5 oz Kraft Roka Blue Cheese Spread 5 oz Kraft Old English Cheese Spread 8 oz cream cheese; room temp 2 tablespoon Worcestershire 1 tablespoon garlic powder (cut in half if you prefer less garlic) 1 tablespoon onion powder Chopped walnuts or pecans (optional)

Mix all ingredients in blender or food processor. Refrigerate in lined round bowl at least 24 hours.