Cheese Truffles

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons minced shallots
• 1 pinch salt
• 1 cup tillamook monterey jack cheese, broken into chunks
• 1 cup tillamook vintage extra-sharp cheddar cheese, broken into chunks
• 2 1/2 tablespoons tillamook unsalted butter
• 1 1/2 teaspoons brandy or 1 1/2 teaspoons cognac
• 1 tablespoon finely minced celery
• 1 pinch cayenne
• 1/4 cup fine dry breadcrumb
• 1 tablespoon minced parsley

Recipe

• 1 heat oil in a small frying pan over medium heat. add shallots and salt and sauté until soft. set aside to cool.
• 2 place cheeses, butter and brandy in bowl of food processor. pulse until mixture is smooth.
• 3 transfer mixture to medium bowl and stir in shallots, celery and cayenne. chill in refrigerator for 1/2 hour.
• 4 in a separate bowl combine bread crumbs and parsley. form cheese mixture into teaspoon-sized balls and roll in bread crumb mixture. serve at room temperature.
• 5 note: truffles can be made a few days in advance and refrigerated. bring to room temperature before serving. cheese mixture can also be made into a log or large ball and served with crackers.