Dutch Cheese Truffles (Kaastruffels)

1/2 cup (1 stick) unsalted butter, softened

1/4 pound Gouda cheese, grated

1/4 tsp paprika

1/8 tsp  grated nutmeg

Salt,  ground pepper

3 slices pumpernickel, toasted couple times and cooled 

In a bowl mix  butter and cheese. Add paprika and nutmeg. Season with salt and pepper. Mix well. Refrigerate, covered with plastic wrap, 10- 20 minutes. Meanwhile use a food preprocessor to grind the bread into crumbs. Roll each cheese ball in the crumbs. Refrigerate, covered with plastic wrap, 1 hour.

Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson