Cheese Truffles, Oh My!

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“After my first ATOP trip to Paris and the champagne region, meeting food artisans;

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I could not wait to go to Provence where we get to meet the farmers and local producers!” Tonni Callan

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Cultivating relationships with French food artisans is something I take very seriously.  I have been working for decades to find the very best experiences France has to offer!

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I am excited too, Tonni, about taking my Provence 2018 group to meet the farmers and producers of fine foods and wines of the region.

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A Taste of Provence is a bit more relaxed pace.  Unlike Paris, people tend to take their time and get to know one another.

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We may even get to milk the goats before seeing how this creamy tart cheese is made.

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I was inspired to create my recipe for Goat Cheese Truffles by a visit to a cheese cave in Saint Remy-de-Provence.

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I’ll be taking my travelers here to enjoy local wine, some of these luscious morsels and the beautiful cave. Saint Remy, nicknamed the jewel of Provence, will be our home for a week.

There is still time to register for travel with me to Provence in 2019!

And meanwhile, make some of these beautiful treats to enjoy with a bottle of rosé this weekend!

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Goat Cheese Truffles 3 Varieties

Base

1 8 ounce package of cream cheese

6 ounce package fresh chevre

Prepare base mixture by combining cheeses and mixing well. Split mixture evenly into 3 small bowls. Proceed with each recipe below.

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Paprika Goat Cheese Truffles

¼ teaspoon onion powder

1 clove garlic, pressed

3 tablespoons paprika, divided.

To one of the small bowls of cheese mix onion powder, garlic and ¼ teaspoon paprika and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining paprika in a shallow dish and roll each cheese ball into the paprika coating all surfaces

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Herbed Goat Cheese Truffles

½ teaspoon herbs de Provence

¼ cup finely chopped fresh parsley divided

To one of the small bowls of cheese mix herbs and ½ teaspoon parsley and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining parsley in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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Lavender Goat Cheese Truffles

¼ teaspoon onion powder

1 teaspoon creamed honey

¼ cup crushed lavender

To one of the small bowls of cheese mix onion powder and honey and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place lavender in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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