Smoked Cheddar Cheese Ball with Pistachios, Coriander, and Cumin

Smoked Cheddar Cheese Ball with Pistachios, Coriander, and Cumin

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup toasted pistachios

  • 8

    ounces Tillamook Smoked Medium Cheddar Cheese, grated

  • 4

    ounces cream cheese

  • 1

    Tablespoon Tillamook Unsalted Butter, at room temperature

  • 1

    teaspoon Worcestershire sauce

  • 2

    teaspoons finely grated lemon zest (1 lemon)

  • 1

    teaspoon lemon juice (½ lemon)

  • 2

    Tablespoons finely chopped chives

  • ¼

    cup onion flakes

  • 2

    teaspoons toasted and crushed coriander

  • 2

    teaspoons toasted and crushed cumin

  • ½

    teaspoon crushed red pepper flakes

  • ¼

    teaspoon flaky sea salt

  • Assorted crackers, for serving

Directions

1. In a food processor, pulse the pistachios until crushed, then transfer to a shallow Pyrex dish and set aside. Wipe the food processor clean and add the Tillamook Smoked Medium Cheddar Cheese, cream cheese, butter, Worcestershire, lemon zest and lemon juice. Pulse until smooth and transfer to a medium bowl. Fold in the chives and wrap the cheese in plastic, shaping it into a ball. Chill in the fridge until firm, 3 to 4 hours. 2. To the Pyrex dish with the pistachios, add the onion flakes, coriander, cumin, red pepper flakes and flaky sea salt to the pyrex dish with the pistachios. Roll the chilled cheese ball in the mixture to coat. Serve with crackers.


Nutrition

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