Cheese Ball With Cumin, Mint And Pistachios

• 1 cup cream cheese (8 ounces), softened
• 1/2 cup goat cheese (che,vre), (4 ounces), softened
• 1 tablespoon lemon juice
• Grated zest of 1 lemon
• 1/2 cup grated Pecorino Romano, preferably Fulvi
• 1 teaspoon toasted and ground coriander seeds
• 1 teaspoon toasted and ground cumin seeds
• 1/2 cup finely sliced celery hearts, with leaves
• 13 cup chopped mint
• 1/4 teaspoon freshly ground black pepper
• Sea salt
• 13 cup salted pistachio nuts, coarsely ground

1. In a large bowl, beat cream cheese and goat cheese with a wooden spoon until creamy and light.
2. Beat in lemon juice and lemon zest.
3. Fold in Pecorino Romano, coriander, cumin, celery, mint and pepper.
4. Season to taste with salt.
5. Lay a large piece of plastic wrap on counter.
6. Using a spatula, scrape cheese mixture onto center of plastic.
7. Pull up sides of plastic wrap and form cheese into a ball.
8. Wrap tightly, place in a bowl and chill in refrigerator for at least 2 hours.
9. Pour ground pistachios into a shallow bowl.
10. Unwrap cheese ball and roll it in nuts until coated.
11. Lay ball on a serving plate, cover with plastic wrap and chill until ready to serve.
12. A half hour before serving, unwrap cheese ball and let it come to room temperature.
13. Serve with very thin plain crackers.

cream cheese, goat cheese, lemon juice, lemon, romano, ground coriander seeds, cumin seeds, celery hearts, mint, freshly ground black pepper, salt, pistachio nuts

Taken from cooking.nytimes.com/recipes/1829 (may not work)