February 17, 2011

Cheese Truffles

I grew up in Washington State and regularly ate Tillamook cheese so when I saw this recipe on their website, I knew it would be amazing. Plus, being the cheese lover that I am, how could cheese in a truffle form be anything but incredible? These were almost like mini cheese balls, similar to the kind you buy from the grocery store at holiday time, only these were so much better! Each one of these little truffles packed the perfect amount of flavor and I had to excercise extreme restraint to not them all. The recipe below yields 2 dozen truffles. Enjoy!

1. The next time I make these I will definitely make a double batch. They go fast!
2. Make sure to pulse the paste until it is very smooth without any clumps.

2 tsp olive oil
2 Tbs minced shallots
Pinch salt
4 oz jack cheese, shredded
4 oz Extra sharp cheddar, shredded
2 1/2 Tbs unsalted butter
1 1/2 tsp water
1 Tbs finely minced celery
Pinch cayenne
1/4 cup fine dried bread crumbs
1 Tbs minced parsley

1. Heat oil in a small frying pan over medium heat.
2. Add shallots and salt and sauté until soft. Set aside to cool.

3. Place cheeses, butter and water in bowl of food processor. Pulse until smooth.

4. Transfer mixture to medium bowl and stir in shallots, celery and cayenne.

5. Chill in refrigerator for 1/2 hour.
6. In a separate bowl combine bread crumbs and parsley.
7. Form cheese mixture into teaspoon-sized balls and roll in bread crumb mixture.

8. Serve at room temperature.

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