Fresh sheep’s milk cheese balls
This recipe, from The Complete Book of Cheese, uses tangy, velvety fromage frais de brebis whose creamy texture contrasts beautifully with the crunch of the coating – and it couldn’t be easier to make!
Fresh sheep’s milk cheese balls
Ingredients
- 14 oz 400 g fresh sheep’s milk cheese (fromage frais de brebis)
- 1 tbsp bamboo charcoal powder
- 1 tbsp poppy seeds
- 1 tbsp finely chopped pistachios
- 1 tbsp toasted sesame seeds
- 1 tbsp paprika
Instructions
- Place the fresh cheese in a bowl. Using a fork, mash and stir to loosen.
- Divide the cheese into 5 equal quantities (about 3 oz/80 g each). Place one quantity in a bowl and stir in the charcoal powder until well combined; the cheese should be evenly coloured. Shape into small balls, about the size of large marbles.
- Shape the remaining cheese into balls of the same size. Roll one quantity in the poppy seeds to coat, another in the pistachios, and another in the sesame seeds. Roll the remaining balls in the paprika.
- Chill the balls for 30 minutes to firm up the cheese. Serve with small wooden food sticks to skewer.
As featured in Taste of France issue 6
Extracted from The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive, Flammarion 2024. Photography – Catherine Madani
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