Food from the Farm: Goat Feta Cheese Ball
Before this week, I had never in my life made a cheese ball. Never even considered it. But thanks to Emma Stout of Osage Lane Creamery in Pataskala, OH, my first cheese ball won't be my last. I plan to take this goat cheese treat to my sister's house this weekend, and if it goes over well there, I'll make it again for New Year's. What I love about this recipe is that it seems so flexible. Emma suggests flavoring the cheese ball with either garlic or onion. I used garlic, but I think fresh or sauteed leeks or shallot would also be good. And what's to keep a person from adding a little finely chopped parsley or re-hydrated sundried tomatoes? I like a good basic recipe that I can play with, and this is one. Thanks, Emma!
Goat Feta Cheese Ball
- 4 oz. soft cream cheese
- 2 T soft butter
- 1/2 C. finely crumbled goat feta
- 1/4 tsp. dried garlic (or substitute 1 tsp. fresh onion)
- 1/4 tsp. paprika
Cream all ingredients and top with finely chopped pecans.
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