Goat Cheese Truffles with Seaweed Seasonings and Manuka Honey

Looking for something easy and delicious to make at the last minutes when entertaining for the holiday season? These goat cheese truffles are just the ticket. The combination of the smooth and tangy goat cheese and seaweed seasoning is a delight for both the eyes and the palate. Pacific Harvest Furikake Seasoning is not unlike dukka in texture, it is colourful and flaky but has sesame seeds instead of nuts. Furikake is a Japanese name for a seasoning used on rice. Pacific Harvest’s varies from its Japanese counterparts: it is vegetarian, gluten free and totally natural. It contains 5 different coloured seaweed, sesame seeds and natural bits of flavour…citrus, garlic or chilli. We use it here to roll our cheese truffles in it…a fantastic burst of flavour!  Add a bit of freshly ground black pepper for bite and finish with a drop of Manuka honey to balance with a bit of sweetness. Easy as….


Although a few different types of creamy cheese can be used to make this recipe, like regular cow feta, ewe cheese, traditional quark or regular cream cheese. I am particularly fond of goat cheese. For one, it is a lot more digestible; in fact many people that suffer an intolerance to cow’s protein can actually deal with goat’s products. I also have an emotional tie to goat cheese. My uncle introduced Quebec artisan goat cheese 30 years ago and I have lovely memories of time spent at Tournevent Farm and Dairy. It has now been sold to a big commercial group but i think they still produce their range of fantastic goat cheese.

Ingredients for goat cheese truffles


Goat herd


(to make about 15 truffles)

100g soft goat feta cheese ( I use….) at room temperature 3 tbsp of Pacific Harvest Furikake (seaweed seasoning), flavour of your choice Freshly ground black pepper Runny Manuka Honey in a little dispenser bottle.

Some options to add variety: roll the Furikake covered truffles in minced parsley or chives or even in black sesame seeds 🙂

    METHOD: Measure the Furikake and add the ground pepper to taste to a bowl. Mix with a fork to combine. If using, chop the parsley and/or chives fine and add to the bowl. Unwrap the goat cheese and break it up with a fork. Scoop out some goat cheese with a teaspoon (or melon spoon). Notice the quantity so you can repeat and make your truffles roughly the same size. Form a ball with your hands and roll it around in the furikake mixture until it is well coated. Transfer the ball to a serving platter and continue until all the cheese is used up. Garnish with a drop or two of Manuka honey and serve with fruits and crackers.   Notes: No need to add salt. The cheese has some and the seaweed is naturally salty. Other cheese can be used if you do not care for goat’s: cream cheese or cow milk feta cheese are good choices. Furikake is a Japanese word for ‘seasoning’. In Japan, furikake is very crispy, shiny and salty. It is usually used as a garnish on rice and contains seaweed, bonito flakes, sugar, salt and MSG. Pacific Harvest Furikake is vegetarian and gluten free. The 5 seaweed used in the mixture are raw and the flavour is natural. The various seaweed offer a wide range of nutrients in a concentrated manner and are a healthy & tasty addition to any meal.

Print Friendly
Post a Comment

Your email is kept private. Required fields are marked *


The official blog of Pacific Harvest - visit website
Free Updates

Get the latest articles first by email or RSS.