Finely grate the sheep`s cheese, mix with the cream cheese and form small praline balls out of the mass, moisten your hands with water if necessary, then the balls roll better.
Finely chop the pine nuts and briefly toast them in a non-stick frying pan, leave to cool and season with the herbs, salt and pepper.
If you like it a little more fiery, you can add some paprika powder or harissa to the breading.
Then roll the cream cheese balls in the spiced breading and place in paper cases or serve on a serving platter without paper cases, e.g. Decorate, for example, with green lettuce leaves, rocket or chicory.
This goes well with small round pumpernickel slices or black bread.
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