The roundest ball in succulent history—that’s the magic of “Snow Ball Cheese.” Not only its origins, but even its name isn’t consistent: “Yuki Cheese,” “Tangyuan Cheese,” “Milk Cheese,” “Fresh Cream Cheese,” “Sakura Candy Cheese,” “Dango Cheese,” or simply “Cheese”—these might all be the same plant or completely different ones. Nowadays, “Cheese” seems to just mean any round-leaved variety, but maybe what we really should have focused on is the “ball” part? (A bit of a pointless nitpick, I suppose.) While it looks similar to P. 'Blue Haze' , I’d like to think it’s a different species altogether.

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