Cheese truffles

Serves 24 pieces

Ingredients

1 cup white extra sharp Cheddar cheese, broken into chunks

2 1/2 Tbsp. unsalted Butter

1 1/2 tsp. Brandy or Cognac

1 Tbsp. finely minced celery

1 pinch of cayenne

1/4 cup fine dried bread crumbs

1 Tbsp. minced parsley

Instructions

1. Heat oil in a small frying pan over medium heat.
2. Add shallots and salt and saute until soft; set aside to cool.
3. Place cheeses, butter and brandy in bowl of food processor.
4. Pulse until mixture is smooth.
5. Transfer mixture to medium bowl and stir in shallots, celery and cayenne.
6. Chill in refrigerator for 1/2 hour.
7. In a separate bowl combine bread crumbs and parsley.
8. Form cheese mixture into teaspoon-sized balls and roll in bread crumb mixture.
9. Serve at room temperature.

Source: Adapted from Tillamook County Creamery Association

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