Allow the cream cheese to come to room temperature and add it to a large bowl.
Add in the chopped pickles, horseradish, salt, pepper, dill, pink peppercorns, grated gouda cheese, and pickle brine. Mix until everything is well incorporated.
Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.
On a clean surface, make a large X with two pieces of plastic wrap. Add the chilled cheese into the middle and use the ends of the plastic wrap to cover the cheese and form a ball shape. Twist the ends closed at the top of the ball.
Refrigerate for at least 1 hour or overnight. Spread the fresh dill and crushed pink peppercorns onto a flat surface or plate. Unwrap the cheese and roll it around in the coating until completely coated.
Place the cheese on wax paper, parchment paper, or directly on a serving board/plate.
Serve with assorted crackers and/or cut veggies.
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