I thought it would be stiffer, like clay, but instead, my cheese ball was soft. Very soft. Spreadable even. Which I guess is good for a cheese ball. What do I know? I don’t usually make these things, or eat them, and even less frequently try to mold them into footballs. I just grabbed a lot of leftover dairy products out of the fridge, put them in the food processor and spun them into a pale orange centrifugal uniformity. I coaxed my cheese goo into its football shape by placing it in the freezer to firm up, then sculpting it with wet hands. I found myself wondering what I could do with it if I had a potter’s wheel, a kiln, and some white zinc glaze. Back on track, I added the essential slipcover to my football cheese ball – bacon bits. A lot of them. Probably a couple of pigs worth. Not only does it admirably represent the pigskin, it is the perfect expression of the staples of Superbowl food – meat, cheese and salt. Yum!