1/2cupcheddar cheesegrated (or other tasty grated cheese)
for the coatings
1/2cupdried cranberrieschopped finely (I do this in a mini food processor)
1/2cupwalnutschopped finely (also done in a mini food processor) (alternatives: chopped apricots or other dried fruit, pistachios, paprika, fresh chopped herbs)
Mix together the cream cheese, grated cheeses, garlic powder and paprika in a bowl, then cover and chill for at least 30 minutes (overnight is perfect).
Combine your chosen toppings on a plate.
Roll teaspoons of cheese mixture into truffle shapes, then roll them in your plate of toppings. Place on a plate or on baking paper, and chill until ready to eat.
You can store the finished truffles in the fridge (in an airtight container) for up to 3 days. Alternatively, freeze any mixture you don’t want to use immediately, then defrost and roll and coat when needed.Delicious served with crackers, chutneys and fruit!