Yield: approximately 38 balls
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
Cream cheeses and brandy; roll into ¼" – ½" balls. Roll balls in pistachios to coat; refrigerate until ready to serve.