Herbed Cheese Ball Recipe
Ingredients
1 lb old Cheddar cheese, shredded 500 g
4 oz cream cheese 125 g
1/4 cup port, brandy or sherry 50 mL
1 tbsp crumbled dried tarragon, marjoram or oregano 15 mL
Pinch dried dillweed
1/4 cup chopped fresh parsley 50 mL
Directions
In food processor or in bowl with fork, blend Cheddar and cream cheeses, port, tarragon and dillweed until smooth.
Shape into ball.
Spread chopped fresh parsley on waxed paper; roll cheese ball in parsley to coat.
Wrap in plastic wrap and refrigerate until chilled. (Pate can be refrigerated for up to 2 weeks.)
Shape into ball.
Spread chopped fresh parsley on waxed paper; roll cheese ball in parsley to coat.
Wrap in plastic wrap and refrigerate until chilled. (Pate can be refrigerated for up to 2 weeks.)
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