Mossy Stone Cheese Herbs (Print Version)

Herb-covered goat cheese medallions offer a fresh and creamy bite perfect for any cheese platter.

# Ingredient List:

→ Cheeses

01 - 12 small round fresh goat cheese medallions (0.9 to 1.1 oz each)

→ Herb Coating

02 - ½ cup fresh parsley, finely chopped
03 - ½ cup fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped (optional)

→ Garnishes (optional)

05 - Edible flowers or microgreens for serving

# Recipe Steps:

01 - Combine the finely chopped parsley, dill, and chives (if using) in a shallow bowl.
02 - Gently roll each goat cheese medallion in the herb mixture, pressing lightly to ensure an even coating on all sides.
03 - Place the herb-coated cheeses on a serving platter and adorn with edible flowers or microgreens to create a woodland effect.
04 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • They take 15 minutes and require zero cooking, so even when you're running late you can still impress people.
  • The combination of creamy cheese and fresh herbs tastes like springtime landed on your tongue.
  • They're naturally elegant enough for fancy gatherings but approachable enough to snack on while standing around your kitchen.
02 -
  • Cold cheese won't roll smoothly and will crack along the edges—this is the mistake that taught me patience, so pull your cheese from the fridge first.
  • Chopping your herbs right before rolling makes a visible difference; pre-chopped herbs from the store tend to bruise and turn gray, while fresh ones stay vibrant green.
03 -
  • Room temperature cheese is non-negotiable; set out your round about 15 minutes before you start rolling, and the process becomes effortless.
  • Double-coat if you want them extra mossy: roll once, let the cheese come back to room temp for a few minutes, then roll again through fresh herbs for a more luxurious appearance.
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