Mossy Stone Cheese Herbs (Printable)

Creamy goat cheese balls coated in parsley, dill, and chives for a fresh, herbaceous bite.

# What You Need:

→ Cheeses

01 - 12 small round fresh goat cheese medallions (25-30 g each)

→ Herb Coating

02 - 120 ml fresh parsley, finely chopped
03 - 120 ml fresh dill, finely chopped
04 - 15 ml fresh chives, finely chopped (optional)

→ Garnishes (optional)

05 - Edible flowers or microgreens for serving

# Step-by-Step Guide:

01 - Combine finely chopped parsley, dill, and chives (if using) in a shallow bowl.
02 - Gently roll each goat cheese medallion in the herb mixture, pressing lightly to achieve an even coating on all sides.
03 - Place the herb-coated medallions on a serving platter, nestling them among edible flowers or microgreens to create a woodland effect.
04 - Serve immediately or cover and refrigerate for up to 2 hours before serving to enhance freshness.

# Expert Advice:

01 -
  • They look like you spent hours on them, but you can make a dozen in less time than it takes to brew a pot of tea.
  • No cooking required means you can prep them while chatting with guests or multitasking in the kitchen.
  • The creamy, herbaceous flavor feels elegant without being fussy or pretentious.
02 -
  • Pat your cheese completely dry before rolling it in the herbs, otherwise moisture will make the coating slip off like a wet pebble.
  • Don't over-chop your herbs; you want visible green flecks, not a powder that looks muddy.
03 -
  • Use a small ice cream scoop or melon baller if your goat cheese doesn't come pre-portioned, then gently roll each ball in the herbs before it gets warm from handling.
  • Prep your herb mixture first, then work quickly with the cheese so it stays cool and holds its shape beautifully.
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