Cheddar Cheese Ball
 
Serves 12 to 15
 
 
1 1/4 pounds extra-sharp cheddar, shredded
 
1 cup sour cream
 
1/4 cup (1/2 stick) unsalted butter, melted
 
1/3 cup dry sherry
 
1 1/4 teaspoons coarse salt
 
Pinch of cayenne pepper
 
1/3 cup poppy seeds
 
  1.   Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
 
  2.   Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.