Pecan Jalapeño and Gouda Cheese Ball

Pecan Jalapeño and Gouda Cheese Ball
Pecan Jalapeño and Gouda Cheese Ball

Cheese balls are one of our favorite appetizers to make to bring to parties. And this particular one usually ends up being the highlight of the appetizer table! This Pecan Jalapeño and Gouda Cheese Ball has a combo of 3 cheeses, along with garlic, jalapeños, and chives and is covered in toasted pecans!

The 3-cheese combo

There are so many options of cheeses to add to a cheese ball, but we really love this particular 3-cheese combo. We combine equal parts of cream cheese and mascarpone cheese with grated mild gouda in this version and the combo is such a winner for flavor and texture.

Want to take your cheese ball to higher levels?

Pecan Jalapeño and Gouda Cheese Ball
Pecan Jalapeño and Gouda Cheese Ball

If you love the spicy life, you can use serrano peppers instead of jalapeños in this recipe. Often jalapeños vary in heat level and can range from very mild like a bell pepper to pretty hot – approaching serrano pepper levels. But serrano peppers are much more consistent, so we often use them to guarantee the heat level we prefer in our cheese ball.

Additionally, for another fun spice twist, you can toss your toasted pecans in 1 tbsp of melted butter, then sprinkle 1-2 tsp of cajun seasoning over them and toss to coat.


We hope you enjoy this Pecan Jalapeño and Gouda Cheese Ball. If you give it a try, leave us a comment below and tell us why you love this recipe. Or tag us on Instagram @cooking_with_wine!

Pecan Jalapeño and Gouda Cheese Ball
Pecan Jalapeño and Gouda Cheese Ball

Looking for more appetizers for an upcoming party? Check these out:

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Pecan Jalapeño and Gouda Cheese Ball

Course: AppetizersCuisine: AmericanDifficulty: Easy


medium balls
Prep time


Total time



Makes 2 medium or 1 large cheese ball.


  • 1 1 garlic clove, peeled

  • 8 oz 8 cream cheese

  • 8 oz 8 mascarpone cheese

  • 1 cup 1 shredded mild gouda

  • 2 medium 2 jalapeños, seeded and chopped

  • 2 tbsp 2 fresh chives, finely chopped

  • pinch salt

  • 1 cup 1 chopped pecans, lightly toasted (see note)


  • Heat a small saucepan of water on medium high heat until boiling. Add peeled garlic to water for 1 minute. Remove the clove from the water and set aside. The purpose of this is to make the garlic lightly less potent and overpowering.
  • In a medium bowl, add cream cheese, mascarpone, gouda, diced jalapeños, chives, and salt. Mince the garlic clove and add it to the bowl. Mix everything with your hands until thoroughly combined.
  • With your hands, shape the cheese into two smaller balls, or one large ball.
  • Spread pecans on a plate or piece of parchment paper. Roll the ball(s) in the pecans until the outside is coated. Serve and enjoy!


  • To toast the pecans, add chopped pecans to a dry pan for 5 minutes over medium heat tossing frequently, or spread out on a sheet tray and toast in the oven at 325°F for 10-15 minutes.

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