‘I use Cranberry Wensleydale for these cheese balls that are an ideal addition to the Christmas cheeseboard’
To coat the cheese balls you will need:
50g bailes rose peppercorns
20g sesame seeds
20g smoked paprika
For the cheese ball:
500g Wensleydale Cheese with Cranberries
Dry roast the pistachios and sesame seeds separately and keep aside.
Allow the pistachios to cool and chop finely.
Crush the bailes rose peppercorns using a pestle and mortar.
Take the Wensleydale Cheese out of the refrigerator and leave at room temperature for at least an hour so that it softens up.
Remove the rind from the Wensleydale Cheese. Cut into small pieces and place in a bowl. Use a fork to mash the cheese and keep mixing it until it becomes creamy and consistent in texture.
Shape the softened cheese into balls and immediately roll some of them in the chopped pistachios, and then roll the rest of the balls onto the toasted sesame seeds, the smoked paprika and the rose peppercorns.
Place the balls on a flat dish lined with baking paper.
Refrigerate overnight. You can store them in a air tight container for a few days in the fridge.
Serve with fruit, crackers and fresh bread. They are especially usefully on an after-dinner cheese platter or to served with drinks.
I use Wensleydale Cheese with Cranberries by Fordham Farm from P J Sutters and Experia The Deli, herbs and spices by Schwartz also from P J Sutters