A Cheeseball …with Style

Herb Coeur a la Creme

cheesecover

Herb Coeur a la Creme is like a fancier name for that classic 70s Cheese Ball, only better. Here is a very simple recipe to go along with some homemade cloned Ritz crackers. Also, feel free to use other herbs and flavorings.

cheesefinal1

Herb Coeur a la Creme:

  • 500g cream cheese, room temperature
  • 300g sour cream
  • 1 tbsp lemon juice
  • 1/4 cup fresh dill, chopped
  • 1 tbsp chives
  • 1 tsp sea salt
  • Black pepper, to taste

1. In a stand mixer, beat the cream cheese on high. Scrape down the bowl then add the sour cream and remaining ingredients. Taste for seasoning and add more salt if desired. The herbs will intensify with time.

cheese1

2. Pour cheese mixture into a strainer lined with cheese cloth. Place the strainer in a bowl to collect any excess liquid. Loosely cover with plastic wrap and place in the refrigerator for at least 8 hours, but preferably 24hrs.

cheese3

3. Turn out the Herb Coeur a la Creme onto a serving platter and garnish with more dill and chives. Serve with a choice of crackers, nuts, and fruit.

cheesefinalHappy New Year!!!

4 thoughts on “A Cheeseball …with Style

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s