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Buttery Cheese Ball

Buttery Cheese Ball
Monday, November 26, 2007
1 lb. Wild Oats Raw Milk Jack Cheese, finely grated
1 cup soft organic butter
1 heaping teaspoon Dijon Mustard
1/4 cup toasted sesame seeds or chopped pecans
Blend cheese with butter and mustard until smooth. Shape into a ball. Roll in sesame seeds or nuts and refrigerate for 3 to 4 hours or overnight. (This can be made several days in advance and can also be frozen.)

Serve with a variety of crackers and enjoy the creamy buttery taste of this delicious appetizer.
Sharon Stroud, CN, Wild Oats Market

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