naked filbert cheeseball Zoom

The Naked Filbert

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Introducing the 2016 Cheeseball lineup; The Rose Kennedy & The Naked Filbert available in limited numbers through the holidays in our store, but if you have some extra time here's the recipe! We'd highly encourage you to omit anything you might not like or add to the recipe!

Product Description


The Naked Filbert
Serves 20

8 oz Alpine cheese (such as Gruyere, Comte, Fontina), grated
2 oz butter, room temp
8 oz cream cheese, room temp
2 shallots, sliced thin and caramelized
1 tsp fish sauce
Black pepper
1 C hazelnuts

1. Combine butter, cream cheese, and alpine cheese in a stand mixer. Add caramelized onions, fish sauce, and black pepper until combined with cheese mixture. Shape into ball and chill for at least 15 minutes.
2. While cheeseball is chilling, toast hazelnuts on the stovetop for about 3 minutes, stirring constantly to make sure the nuts toast evenly. Remove hazelnuts from the heat and allow to cool slightly. Roughly chop nuts.
3. Take the cheeseballs out of the fridge and roll in hazelnuts to coat outside. Chill until served.


Additional Information

Additional Information

SKU Naked Filbert


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