Cheese Truffles - from the Tillamook Cheese Cookbook    0 thumbs up

Ingredients

2 teaspoons olive oil

2 tablespoons minced shallots

Pinch of salt

1 cup [4 ounces] Tillamook Monterey Jack cheese, broken into chunks

1 cup [4 ounces] Tillamook Vintage White Extra Sharp Cheddar cheese, broken into chunks

2 1/2 tablespoons Tillamook unsalted butter

1 1/2 teaspoons brandy or cognac

1 tablespoon finely minced celery

Pinch of cayenne

1/4 cup fine dried bread crumbs

1 tablespoon freshly minced parsley

Instructions

Heat the oil in a small frying pan over medium heat.  Add the shallots and season with salt.  Sauté until the shallots are tender.  Set aside to cool.

Place the cheeses, butter, and brandy in a food processor.  Pulse until the mixture is smooth. 

Transfer the cheese mixture to a medium bowl and stir in the shallots, celery, and cayenne.  Chill in the refrigerator for 1/2 hour.  Combine the bread crumbs and parsley in a separate bowl.

Form the chilled cheese mixture into teaspoon-sized balls.  Roll the cheese balls in the bread crumb mixture.  Serve at room temperature.

CHEF'S NOTE

These truffles can be made a few days in advance and refrigerated.  Bring to room temperature before serving.  The cheese mixture can also be made into a log or a large ball, and served with crackers.