GJETOST CHEESE BALLS

 

GJETOST CHEESE BALLS

Yield: approximately 38 balls

Ingredients

2 cups Shredded Gjetost cheese
8 ounces Cream cheese, softened to room temperature
2 tablespoons Apricot-flavored brandy or apricot nectar

½ cup Coarsely chopped, natural American pistachios

Instructions

Cream cheeses and brandy; roll into ¼" – ½" balls.  Roll balls in pistachios to coat; refrigerate until ready to serve.