Photo: Claire Lower
Cheese is crowdpleaser—a perfect product that can be sliced, melted, or otherwise manipulated into something that is a little more involved, like a dip or a cheeseball. Because it’s so good in its own right, it doesn’t need a ton of futzing. You can turn a log of goat cheese or pile of shredded cheddar into an elegant party snack with barely any cooking.
Roll goat cheese in stuff
This is basically the laziest version of a cheeseball, only it’s a log. Rather than mash a few different cheeses together and roll them into a ball, I urge you to grab an eight-ounce log of chèvre, then roll the chèvre in stuff—like fresh, chopped herbs, bacon bits, fried garlic, fried onions, everything bagel seasoning, or chopped and toasted nuts. Make sure to really press all the little bits into the cheese so they stick. Serve with bread or crackers.
Whip some feta
A lot of whipped feta recipes call for the addition of cream cheese, yogurt, or heavy cream…but my favorite features feta, and nothing but feta. Adding other ingredients can result in a silkier spread, but it also mutes the feta flavor. As I’ve said before, “I want my whipped feta to be airy, spreadable, and feta-forward. I also like not having to measure anything.”
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The best whipped feta is just that: crumbly cheese that has been obliterated and aerated by the blades of a food processor. Toss a block in there and let the blades do their thing:
At first, it will appear that you are just making crumbled feta, but be patient. The cheese will start to ball up and roll around the bowl, before settling into the edges in the form a creamy, spreadable dip. Give the sides of the bowl a scrape, give the cheese a taste, and grab some dippable snacks. If the feta is too aggressive for you on its own, you can add a tablespoon of cream cheese or labneh (for every six ounces of feta), or a drizzle in a bit of olive oil and blitz once more, but I encourage you to try it on…
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