Goat Cheese with Fresh Dill and Paprika

Place the package of goat cheese into the freezer to chill.

While the goat cheese is chillin’ in the freezer, finely chop your fresh dill and spread it out a bit on the cutting board to let it dry for a few minutes.

The goat cheese should now be slightly firm. When it is ready, carefully remove the goat cheese from the packaging and gently roll it over the fresh dill, coating it almost completely.

Now pour some Paprika (a few tablespoons should probably do) onto a baking sheet. Give the pan a very slight shake to spread out the paprika a bit. Roll the second cylinder of goat cheese in the paprika until it is covered completely.

Carefully wrap each roll snugly in plastic wrap and chill until it’s time to serve. (The Paprika Goat Cheese will not do well if kept for longer than one to two hours so don’t make it too far in advance). Carefully slice them (easier when they are cool) and serve on crackers or crostini.