Curry Cheese Ball

1.

Grate each of the cheeses into a mixing bowl.

2.

Chop the gherkins and onion into very small cubes, add to the bowl.

3.

Add salt and pepper to taste.

4.

Mix in the jar of cream cheese a heaped tablespoon at a time.

5.

Use you hands to squeeze the mixture together.

6.

It should be quite moist.

7.

Roll into balls about fist size. You should have enough mixture for 2 or 3 cheese balls.

8.

Roll the balls in a bowl of curry powder to cover the ball in full.

9.

Refrigerate to set, then eat.

10.

Put the extra cheeseballs in a freezer bag and freeze for that raining day. I always have at least 2 or 3 in my freezer at anytime. They defrost within the hour.