Cheese Truffles (Mini Cheese Balls)

Method11 steps

1. 1

   Step 1: Choose one filling: cream cheese, goat cheese or feta. Use only that filling’s ingredients. The four coating allowances below are for one batch of about eighteen balls.

2. 2

   Step 2: For the cream-cheese (250 g) option only, mix the softened cream cheese, its separate cup of grated cheese (1 cup), garlic powder (½ tsp) and Worcestershire sauce (½ tsp) until evenly combined. Taste and add salt as needed. Skip the goat-cheese and feta filling mixtures.

   Uses 250 g cream cheese, softened · 1 cup grated flavorful cheese for the cream-cheese filling · ½ tsp garlic powder · ½ tsp Worcestershire sauce · Salt, to taste

3. 3

   Step 3: For the goat-cheese (300 g) option only, work the goat cheese briefly with a spoon until it is smooth enough to scoop. Skip the cream-cheese and feta filling mixtures.

   Uses 300 g goat cheese

4. 4

   Step 4: For the feta option only, mix the creamy Danish-style feta (300 g), its separate cup of grated cheese (1 cup) and 1 tbsp sour cream until combined and scoopable. Skip the cream-cheese and goat-cheese filling mixtures.

   Uses 300 g creamy Danish-style feta · 1 cup grated flavorful cheese for the feta filling · 1 tbsp sour cream for the feta filling

5. 5

   Step 5: Use a tablespoon measure to portion the chosen filling, scooping each 1 tbsp portion onto a tray with a teaspoon. Roll eighteen portions gently into balls. Refrigerate any remaining filling separately.

   Uses Eighteen 1 tbsp portions from the selected cream-cheese filling · Eighteen 1 tbsp portions from the selected goat-cheese filling · Eighteen 1 tbsp portions from the selected feta filling

6. 6

   Step 6: Refrigerate the shaped cheese balls for 3–4 hours, until firm enough to roll in their coatings.

   Firm cheese balls in refrigerator · 180 minUses Eighteen shaped cheese balls

7. 7

   Step 7: Put the chopped herbs (¼ cup), Parmesan, chopped walnuts (⅓ cup) and chopped cranberries into four separate small bowls. Each coating allowance covers about four or five balls.

   Uses ¼ cup finely chopped fresh herbs, such as parsley and dill · ¼ cup finely grated or shredded Parmesan · ⅓ cup finely chopped walnuts · ⅓ cup finely chopped dried cranberries

8. 8

   Step 8: Divide the firm cheese balls among the four coatings and roll each ball in its selected coating until covered. Leave any excess coating in the bowls.

   Uses Eighteen firm chilled cheese balls · Fresh-herb coating draw · Parmesan coating draw · Walnut coating draw · Cranberry coating draw

9. 9

   Step 9: Cover and keep the coated cheese balls refrigerated until serving time.

   Uses Eighteen coated cheese balls

10. 10

    Step 10: Take the cheese balls out of the refrigerator about 15 minutes before serving so the filling softens enough to spread.

    Soften truffles before serving · 15 minUses Chilled coated cheese balls

11. 11

    Step 11: Serve with crackers or pieces of ready toasted bread.

    Uses Tempered cheese truffles · Crackers or pieces of ready toasted bread, to serve