Kitchen Quote
Age is of no importance unless you are a cheese.
Billie Burke

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This month's client choice award goes to:

Cheese Truffles

Description: These rich and creamy truffles will melt in your mouth. Makes approx 24 truffles.

Instructions: Heat oil in a small frying pan over medium heat. Add shallots and salt and sauté until soft. Set aside to cool.

Place cheeses, butter and brandy in bowl of food processor. Pulse until mixture is smooth.
Transfer mixture to medium bowl and stir in shallots, celery and cayenne. Chill in refrigerator for 1/2 hour. 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.

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.

Ingredients:
2 teaspoons olive oil
2 tablespoons minced shallots
pinch salt
1 cup (4 ounces) Tillamook Monterey Jack Cheese, broken into chunks
1 cup (4 ounces) Tillamook White Extra Sharp Cheddar Cheese, broken into chunks
2 1/2 tablespoons Luprak Unsalted Butter
1 1/2 teaspoons Brandy or Cognac
1 tablespoon finely minced celery
pinch cayenne
1/4 cup fine dried bread crumbs
1 tablespoon minced parsley

http://www.tillamookcheese.com/print/Recipes/Detail/Cheese_Truffles.html