Un Cheese Balls

UN CHEESE BALLS (Brazil Nut Cheese)

Read through and make adjustments to the recipe ‘Like Parmesan’—A basic recipe for Brazil Nut Cheese

Add to Power Blender: About 1 to 1+1/2 cups of Raw Brazil Nuts (Brazil Nuts and Hazelnuts do not need to be soaked like most other nuts do)
Real Salt to taste
About ¼ cup Lemon juice (I pull it off using less and sometimes more, I think this actually depends on the nuts)
4 TBLS. Olive Oil (optional)
1/4 cup water (Have this much water ready but you do not necessarily use it all. This will depend on the consistency that you prefer at the time.)

My preference here is to begin with the above ingredients and add the Olive Oil, using the ‘hicuping’ motion with the Power Blender or food processor – about 12 times, give or take, ’til it becomes crumbly. Then I go on from there adding herbs and spices and water if desired.

If you enjoy Parm Cheese like I do with herbs and spices of your choosing, I recommend minced: garlic for sure, green onion, parsley, rosemary, thyme, red hot pepper flakes or grated black pepper corn to taste.

While adding water** slowly – Blend away for smooth and creamy using a Power Blender. Use the ‘hiccup’ motion with the Power Blender or a food processor fitted with an S Blade until the preferred consistency.*

*For Cheese Balls add more water than for straight crumbly Parmesan like cheese. This mix tends to be crumbly so there is a fine line to having too much hydration and not enough.
**Sometimes I use Olive Oil instead of water to help when the cheese ball is too dry.

MAKING THE CHEESE BALL – After fully drained – Press-while-Shaping-while-Pressing while still in the cheese cloth.
Carefully unwrap cheese ball and while coating with herbs, it crumbles easily.
Drizzle with Olive Oil and roll in minced herbs and spices already sprinkled on a plate.

Leave in direct sun until it dries sufficiently, turning it now and again. Keep an eye on it so it does not dry out too much unless you do not mind having the crumbles.

For a beautiful and simple setting, serve in the middle of a plate prepared with a cover of Dark Leafy Green Leaves (I like curly leaf Kale).
Maybe adorn around the cheese blob with Celery slices, thinly sliced, dip-able pieces of Carrot, Green Onion, your choice crackers or flat breads, sprouted Manna Bread

Garnish with a fresh Basil leaf or Parsley sprig on top of the cheese. Rosemary stems also make a nice garnish here as well.
HINT: The garnish should match the herbs that the Cheese Ball rolled in.
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