Mossy Stone Cheese Herbs (Printable Version)

Creamy goat cheese coated with fresh parsley and dill, perfect for elegant gatherings or cheese boards.

# Ingredient List:

→ Cheeses

01 - 12 small round fresh goat cheese medallions (about 0.88–1.05 oz each)

→ Herb Coating

02 - 1/2 cup fresh parsley, finely chopped
03 - 1/2 cup fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped (optional)

→ Garnishes (optional)

05 - Edible flowers or microgreens, for serving

# Directions:

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

# Expert Tips:

01 -
  • They look genuinely magical on a platter—guests always ask what they are before tasting them.
  • No cooking required means you can make them while everything else is still getting ready.
  • The contrast between creamy cheese and fresh herbs hits differently than expected, bright and sophisticated.
02 -
  • Chop your herbs right before mixing them or they'll start to darken and lose that fresh-picked energy.
  • Cold cheese rolls so much more easily than room temperature cheese—chill them for 10 minutes first if yours feel soft.
03 -
  • Prep your herb mixture first and let it sit in the bowl for a few minutes—it helps the flavors marry slightly and makes rolling smoother.
  • If your cheese feels warm or sticky, a cold plate underneath everything makes handling easier and your coating sticks better.
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