Tillamook Cheese Truffles

• 2 teaspoons olive oil
• 2 tablespoons shallots, minced
• salt, pinch
• 1 cup monterey jack cheese, broken into chunks
• 1 cup extra sharp white cheddar cheese, broken into chunks
• 2 12 tablespoons unsalted butter
• 1 12 teaspoons brandy
• 1 tablespoon celery, finely minced
• cayenne, pinch
• 14 cup breadcrumbs
• 1 tablespoon parsley, minced

1. Heat oil in small frying pan over medium heat.
2. Add shallots and salt and saute until soft.
3. Set aside to cool.
4. Place cheeses, butter and brandy in bowl of food processor.
5. Pulse until mixture is smooth.
6. Transfer mixture to medium bowl and stir in shallots, celery and cayenne.
7. Chill in refrigerator for 1/2 hour.
8. In a separate bowl combine bread crumbs and parsley.
9. Form cheese mixture into teaspoon sized balls and roll in bread crumb mixture.
10. Serve at room temperature.

olive oil, shallots, salt, cheese, extra sharp white cheddar cheese, butter, brandy, celery, cayenne, breadcrumbs, parsley

Taken from www.food.com/recipe/tillamook-cheese-truffles-322406 (may not work)