SOUTH LAKE TAHOE, Calif. – For 29 years members of the Barton Hospital Auxiliary and their volunteers have been creating cheese balls to sell during the holidays, and for 29 years the popularity of the garlicky, nutty and slightly spicy cheese balls has continued to grow.
One creamy swipe across a piece of sourdough bread or dipped with a cracker, and anyone with a discerning palate can tell the difference between store-bought and these homemade delights.
But what is in that tasty swipe is a guarded secret.
