Posts Tagged ‘jarlesberg’

A couple of days ago I posted some photos and a link to my friend Ann’s blog, Cooking Healthy for Me because I made her little cheese snacks. When I read her post I was dumb-founded — she made four, 4, read F O U R, DOUBLE batches. Now that’s a lot of cheese, and I hate to admit, I was thinking, WTF? Well, after carefully extracting my foot from my mouth, I hesitantly admit that I am now on batch 3, THREE of these golden cheesy nuggets (single batches!). Thanks Ann. No really. This recipe will definitely be making the rounds during the holidays.


Last night I made batch two and three and although batch three is identical to Ann’s cheese sensations, batch two was shaken up a tad (you know me ;-)!). I’ve updated with metric measures in case anyone across the pond might wish to try it.

Little bundles of cheesy goodness

Eva’s Take on Cheez-itz

from Ann who borrowed the recipe from Katrina’s Kitchen


  • a combination of 8 oz (227 g) Jarlsberg, Parmesan and Mozzarella, or sharp cheddar, grated
  • 3 tbsp (45 g) unsalted butter, room temp
  • 1 tbsp (14 g) vegetable shortening
  • ½ tsp salt
  • 1 cup (134 g) flour
  • 2 Tablespoons ice water
  • Coarse salt for sprinkling (I omitted this as I found the cheese salty enough)
  • 1 tsp horseradish (not creamed)*


  1. Combine all of the cheese with the softened butter, shortening and salt in a the bowl. Fit your mixer with the paddle attachment. Mix until it is crumbly (mine was rather creamy with this type of cheese).
  2. Slowly add the flour and mix until crumbly; then add the ice-water. At first it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment.
  3. Cut in half and pat the dough down into a disc, cover with plastic wrap. Refrigerate for at least 30 minutes.
  4. Preheat oven to 375° F.
  5. Place disc on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
  6. Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size (the one’s pictured are a touch too big).
  7. Transfer to a baking sheet (I line mine with parchment).
  8. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
  9. Remove to cooling rack.

Oh no! Not him again!?!?!?!?

*I made these again to take to our friend’s place on New Years Day and I added the horseradish because there is a local dairy in Southern Ontario who pairs their cheddar with it and it’s outstanding!

Read Full Post »

%d bloggers like this: